Oysters Baked, a la Crane

Lay in a deep dish fit to be placed in the oven, a bed of medium sized drained oysters; season with salt, pepper, and a few small pieces of butter; sift over some fresh bread-crumbs, and pour in a little sherry wine and some of the oyster liquor; repeat the same operation until the dish is full, then besprinkle the whole with bread-crumbs; scatter small pats of butter here and there, and set the dish into a hot oven for ten to fifteen minutes to bake them a fine color, then serve.