When well washed, open them, detaching the upper shell, then detach them from the under shell, but leave them on it; place on a dish, and leave the upper shell on every oyster, and serve thus.
To eat them, you remove the upper shell, sprinkle salt, pepper, and lemon-juice on, and eat.
When raw oysters are served on a table, at which there are gentlemen only, some shallots, chopped fine and gently bruised in a coarse towel, are served with them, on a separate dish. The taste of the shallot agrees very well with that of the oyster.
A Tartar sauce may be served instead of shallots.