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Table of Contents

1 quart of oysters.

1 teacupful very dry bread-crumbs, or pounded cracker.

2 great spoonfuls butter.

½ cup of milk, or cream, if you can get it.

Pepper to taste.

A little salt.

Cover the bottom of a baking-dish (well buttered) with a layer of crumbs, and wet these with the cream, put on spoonful by spoonful. Pepper and salt, and strew with minute bits of butter. Next, put in the oysters, with a little of their liquor. Pepper them, stick bits of butter in among them, and cover with dry crumbs until the oysters are entirely hidden. More pieces of butter, very small, and arranged thickly on top. Set in the oven, invert a plate over it to keep in the flavor, and bake until the juice bubbles up to the top. Remove the cover, and brown on the upper grating for two or three minutes—certainly not longer.

Send to table in the bake-dish.

This is a good intermediate course between fish and meat, and is always popular.