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Oysters in the Pan

Mince a small onion finely, and put it into a stewpan with two ounces of fresh butter, a table-spoonful of chopped parsley, half a tea-spoonful of powdered thyme, and a little pepper and salt. Steam until the onion is tender, then add a quarter of a pint of new milk or cream and a dozen fresh oysters. Let these get quite hot, then turn them with the sauce into a buttered baking-dish, strew finely-grated bread-crumbs thickly over, and put them into a quick oven until the crumbs are lightly browned. Time, altogether, about half an hour. Probable cost of oysters, 1s. 6d. to 3s. per dozen. Sufficient for three or four persons.