OYSTERS ON ICE
(Mrs. Lincoln's Boston Cook Book, 1884)
Put a rectangular block of clear ice, having smooth, regular surfaces, in a large pan.
With a hot brick or flat-iron melt a cavity large enough to hold the desired number of oysters.
Pour the water from the cavity, and fill with oysters, which should first be drained, and seasoned with salt and pepper.
Place a thick napkin on a platter, put the ice upon this, cover the dish with parsley or smilax, and garnish with lemon.
The ice is sometimes roughly chipped to resemble a rock.
If the dinner be served from the sideboard, individual plates of ice are made.