From Diana Rattray,
Your Guide to Southern Food.
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• 24 oysters on half shell
• rock salt
• 1 cup butter
• 1/2 cup chopped green onion, about 1 bunch of 6 to 8
• 1/3 cup chopped fresh parsley
• 2 tablespoons finely chopped green bell pepper
• fresh lemon juice
• salt and pepper
• 6 strips bacon, partially cooked, cut in fourths

Fill 4 or 5 pie pans or other baking pans with rock salt. Arrange oysters on shells on the rock salt in the pans. In a small mixing bowl, cream butter; blend in onion, parsley, and green pepper. Add a teaspoon of lemon juice and add salt and pepper to taste. Spoon butter mixture onto oysters and top each with a small piece of the partially cooked bacon. Bake at 450° until bacon is crisp and oysters have curled at the edges. Serve with additional lemon juice.
Serves 4.

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