Cover the bottom of a greased bake-dish with oysters, and the oysters with fine cracker-crumbs. Sprinkle these with pepper, salt, and bits of butter; then lay in more oysters and go on in this order until all are in. The top layer should be of crumbs and well buttered. Pour over each layer of oysters, as it goes in, a few spoonfuls of oyster liquor, and upon the crumbs the same quantity of cream. Bake, covered, in a quick oven until hot all through, uncover and brown lightly.

Serve with sliced lemon.

You may fill clam-shells, or silver or china scallop shells in like manner.