Baked on a platter of a size according to number.

Put a border of mashed potato forced like a thick cord through a paper cornet all around the inner rim of the platter to hold in the liquor. The inside scooped out of baked potatoes is often the available thing for this.

Cover the bottom of the dish with finely minced or grated bread crumbs. Scald the oysters slightly in a saucepan and then place them close together on the layer of crumbs. Continue until the dish is piled up in the middle and rounded, with the butter, salt and pepper as in the preceding receipt, then mix the oyster liquor with a little milk and strain over the top. Wipe the edges of the dish dry. Bake to get a quick brown on top, on the top shelf of the oven.

Cost of material - each dish of one dozen 18 or 20 cents.