Put them, with their liquor strained, two or three blades of mace, a few peppercorns, a little cayenne, and a piece of butter the size of a walnut, kneaded with flour, into a stewpan. Simmer them very gently for half an hour, by no means letting them boil; pick out the mace and pepper; have ready, finely grated bread-crumbs, seasoned with pepper and salt; put into the scallop-shells, or into a dish, alternately a layer of bread-crumbs, then one of oysters and part of their liquor; and stick over the last layer of bread-crumbs a few bits of butter, and brown them in a Dutch oven for fifteen or twenty minutes.
Take off the beards, stew them in their liquor strained, with a little mace, white pepper, and salt. Fry in a stewpan, with a bit of butter, some grated bread-crumbs, till of a nice brown; put them alternately with the oysters into a dish.
A good way to warm up any cold fish. Stew the oysters slowly in their own liquor for two or three minutes, take them out with a spoon, beard them, and skim the liquor, put a bit of butter into a stewpan; when it is melted, add as much fine bread-crumbs as will dry it up, then put to it the oyster liquor, and give it a boil up, put the oysters into scallop-shells that you have buttered, and strewed with bread-crumbs, then a layer of oysters, then of bread-crumbs, and then some more oysters; moisten it with the oyster liquor, cover them with bread-crumbs, put about half a dozen little bits of butter on the top of each, and brown them in a Dutch oven. Essence of anchovy, ketchup, caveone, grated lemon-peel, mace, and other spices, etc. are added by those who prefer piquance to the genuine flavor of the oyster.
Cold fish may be re-dressed the same way N.B. Small scallop-shells, or saucers that hold about half a dozen oysters, are the most convenient.