Escalloped Oysters.
Use a deep baking dish first put in a layer of oyster, then a layer of oysters, then one of crumbs sprinkled with a little salt and pepper and small pieces of butter then a layer of oysters, finish with a layer of crumbs and bits of butter over the top. Take the liquid from the oysters pour it in the pan and fill well up. Allow room for the crumbs to swell. If it seems dry after trying it with a spoon when removing from oven, pour into it a little milk and set back again until the contents are heated again hot enough to serve.