This recipe from 1880 is one of the many, many ways that people prepared them. The sauce is creamy and delicious and ...

During the height of the oyster craze in New York in the 1800s, everyone was eating them at oyster saloons, oyster stalls, and at home. This recipe from 1880 is one of the many, many ways that people ...

Natives tend to be better quality than pacific or rock oysters, though they are slightly more expensive. Only use oysters that are tightly shut in their shells or which close when tapped.

Drain the oysters, and either discard the oyster liquid ... Dot the top with the rest of the butter. Bake for 20 to 30 minutes, until puffed and golden brown. Serve immediately.

Garnish each oyster with a piece of bacon and sprinkle with the minced chives. Serve at once. Recipe from Wine Bites by Barbara Scott-Goodman/Chronicle Books, 2011.