One quart of oysters, one pint of soft bread crumbs, one-quarter cup of butter, one-quarter cup of oyster liquor or cream, salt and pepper to taste.

Drain the oysters, wash and drain again. Put the oyster liquor over the fire, when it reaches the boiling point remove the scum; melt the butter and rub it well into the bread crumbs; put a layer of these in a shallow baking dish, arrange over them a layer of oysters, sprinkle with salt and pepper, spread over them one-half the remaining bread crumbs, arrange over this the balance of the oysters, season and put the remaining crumbs on top, add carefully the liquor or cream and bake in a hot oven about twenty minutes.

To have these perfect only two layers of oysters should be put into the pan.