Place twenty-four freshly opened oysters in a stewpan with their own juice; season with a very little salt, half a pinch of pepper; parboil for two minutes. Take six skewers and pass them through the oysters, separating each one by a small square of cooked bacon - that is, alternating each oyster with a piece of the bacon - besprinkle with grated, fresh bread-crumbs, and broil for one and a half minutes on each side. Serve with half a gill of maitre d'hotel sauce (No. 177) poured over, and a bunch of parsley-leaves spread on both sides of the dish.