Panned Oysters.
Butter a number of small tins with upright sides, like those of muffin-rings. Cut rounds of bread to fit the bottoms; toast these, butter well, and fit each into its place. Wet with oyster-liquor; then lay in as many oysters as the tins will hold; dust with pepper and salt; put a bit of butter upon each, arrange the tins in a large dripping-pan; cover with another to keep in steam, and flavor, and cook eight minutes, or until the oysters “ruffle.” Send up in the tins—“hot and hot.”