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Panned Oysters

Cut stale bread in thin slices, then round them, removing all crust. Make them to fit patty-pans; toast them, butter, and place in pans. Moisten with three or four tea-spoons of oyster liquor; then place on the toast a layer of oysters, sprinkle with pepper, and put on top a small piece of butter; place pans in a baking pan and put in oven, covering with a tin lid, or if not large enough, another pan to keep in the steam and flavor; have a quick oven, and when cooked seven or eight minutes, until "ruffled," remove cover and sprinkle with salt; replace cover and cook one minute longer. Serve in the patty-pans. This is delicious.