WHEN YOU SERVE OYSTERS.
Keep them in a cool place until just before tho meal. Then scrub thein clean, and open just beforo they aro required. Take ono in the left hand, with tho deep shell in the palm, then break on the one side with an oyster knife. You will know if it is fresh by its tightly-closed shell, which inside is bright and opalescent, with firm, white flesh. Serve in tho deep shells, retaining as much of the liquid as possible. Arrange them on plates, allowing half a dozen to each person, with the valves to the centre of tho plates. - Place a small piece of cut lemon in the centre, and provide thinly-cut brown bread and butter and .red or black pepper.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20288, 22 June 1929, Page 7 (Supplement)
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125WHEN YOU SERVE OYSTERS. New Zealand Herald, Volume LXVI, Issue 20288, 22 June 1929, Page 7 (Supplement)
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