They may be served cooked in their shells, or in silver scallop shells,
when they present a better appearance than when cooked and served all in
one dish.
If cooked in an oyster or clam shell, one large, or two or three little
oysters are placed in it, with a few drops of the oyster liquor. It is
sprinkled with pepper and salt, and cracker or bread crumbs. Little
pieces of butter are placed over the top. When all are ready, they are
put into the oven. When they are plump and hot, they are done. Brown the
tops with a salamander, or with a red-hot kitchen shovel.
If they are cooked in the silver scallop shells, which are larger,
several oysters are served in the one shell; one or two are put in,
peppered, salted, strewed with cracker-crumbs and small pieces of
butter; then more layers, until the shell is full, or until enough are
used for one person. Moisten them with the oyster-juice, and strew
little pieces of butter over the top. They are merely kept in the oven
until they are thoroughly hot, then browned with a salamander. Serve one
shell for each person at table, placed on a small plate. The oysters may
be bearded or not.