Have ready bread crumbs not very finely grated, butter a pudding-dish, and put in it a layer of the crumbs; on these put a layer of oysters and another layer of crumbs, season with pepper and salt, and sprinkle thickly with pieces of butter, then another layer of oysters and crumbs, seasoned and buttered as before, and so on until the dish is filled; place a layer of crumbs over the top well seasoned, cover with little pieces of butter, put them in a quick oven and bake them slowly for an hour and a half; cover them with paper when brown enough.

Another Way

Proceed with the oysters as above, but instead of crumbs use small squares of bread, cut into dice, with plenty of butter and seasoning, and bake for three-quarters of an hour.

Scalloped Oysters, No. 3

Drain the oysters, and put them in a stew-pan with a teacup of rich cream, and half the quantity of their own liquor, a piece of butter the size of an egg, with a teaspoonful of corn starch mixed in it, a teaspoonful of chopped parsley, pepper and salt to your taste, and two beaten eggs; mix all together, and set over the fire, simmer for one minute; butter a scallop-shell or deep dish, sprinkle plentifully with bread crumbs, pour in the oysters, cover the top thickly with bread crumbs, season with pepper and salt, scatter pieces of butter over the top, and bake half an hour. This is for one hundred oysters.