Garnish with lemon

From 1890:

Mrs. Cushman K. Davis is a good cook and though she comes from Minnesota she can cook oysters equal to the best of the Baltimore chefs. Here is her recipe for one of her dishes. She calls it “Plain
broiled oysters on toast:”

Take the largest oysters obtainable.
Brush the wire oyster-boiler with softened butter, lay in the oysters and broil over a hot fire two or three minutes, basting once on each side with butter brush. Dish side by side on a long slice of buttered toast in a dish. Garnish with lemon and parsley.