Directions: Chop oysters into three or four pieces and divide between six small individual casseroles. Sprinkle with lemon juice and salt.
Saut� green pepper and onion in butter until just tender. Sprinkle over oysters. Season with mace, pepper and cayenne. Combine soup, whipping cream and sherry and spoon over oysters, dividing mixture evenly between casseroles. Bake in slow over, 300 Deg. F., 55 minutes or until brown and bubbly.
Makes 6 servings