OYSTER DELICACIES.
Oyster? nu Nature!.—Allow four to six oysters per person. Wash, scrub and open them, remove the beards and any little pieces of shell or grit, and serve each oyster in tho deep shell, with a little of the liquor. Place ihem with the hinged ends meeting on each plate, put a quarter cut lemon in the centre, and garnish with parsley. Hand thin brown bread and butter and cayenne. The oysters may be surrounded with shaved ice, if desired.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20300, 6 July 1929, Page 7 (Supplement)
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81OYSTER DELICACIES. New Zealand Herald, Volume LXVI, Issue 20300, 6 July 1929, Page 7 (Supplement)
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