Six oysters, grated breadcrumbs, butter, seasoning. Of course you must be very particular to see that the oysters are nice and fresh. Beard them and take away the muscle; then, after covering a small saucer with the bread-crumbs, which should be fine, put the oysters on the crumbs and season with a very little cayenne pepper and salt. Add a few drops of good vinegar or lemon juice to the oysters; then cover with the breadcrumbs and dot with tiny pieces of butter. Cook for five minutes in a quick oven, or until the crumbs have turned a light brown. The beard or frill of the oyster when cooked curls up into a hard, rather indigestible piece, and spoils the delicate flavor of the dish. That is why it should be removed at the very start.