method
1. Wash and open the oysters.
2. Into each shell put a half teaspoon of strained oyster liquor, a few drops of lemon juice, then the oyster.
3. Sprinkle with pepper and salt and cover with buttered crumbs.
4. On each place a square of bacon and bake in hot oven (425°F.) 10 to 12 minutes.
5. Shallow ovenware dishes, with the half shells embedded in coarse salt, are excellent for this purpose.
6. The salt keeps the shells from tipping during baking.
7. Where shells are not available, arrange the oysters for each portion in a shallow ramekin or in mushroom or tomato cups.
