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Oysters, Casino

Open twenty-four large fresh oysters, completely detach and keep in the deep shells with their own liquor. Finely chop six sound shallots with one green pepper and evenly divide over the oysters. Cut from a piece of lean bacon twenty-four thin, square pieces and arrange one piece over each oyster. Dredge two tablespoons fresh bread crumbs over, place on a roasting tin and set in the oven to bake for fifteen minutes. Remove, dress on a large hot dish, decorate with parsley greens and six pieces lemon and serve.