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RAW OYSTERS
(Mrs. Lincoln's Boston Cook Book, 1884)
Open the oysters; look them over carefully; remove any fine pieces of shell which may adhere to them; then season slightly with salt and pepper, and let them stand half an hour in the ice chest.
Serve on fancy oyster plates, or on the deep half-shell, with slices of lemon.
Serve with small squares of buttered brown bread.
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