Required: One dozen oysters. One ounce of butter. Two tablespoonfuls of crumbs. Two tablespoonfuls of cream. One gill of milk. Salt and pepper. Slices of hot buttered toast. (Sufficient for two persons.)
Melt the butter in a small pan, stir inthecrumbs. then add the milk, and stir over the fire until the mixture boils. Whip the cream until it will just hang on the whisk, then stir it in lightly.
Beard the oysters and divide each into quarters, then add them to the sauce. . Cut off the crusts from some pieces of hot buttered toast, and heap up the mixture on it. Put it back in the oven, and heat thoroughly, then serve it at once.
N.B. - If a cheaper dish is preferred, omit the cream.