Oysters (Scalloped)

Instructions

1. Butter some tin scallop-shells, or, if you have not any, a small pie-dish.
2. Strew a layer of grated bread-crumbs, from the tea-cup of them, then some thin slices of butter, then oysters enough to fill up the tin or dish.
3. Cover with bread-crumbs and slices of butter, add pepper, salt, and a little lemon juice, and some of the liquor kept from the oysters.
4. Put butter over the whole surface, and bake in a quick oven. Brown in the oven.
5. Serve in the dish or shells in which it has been cooked. Time, quarter of an hour.