Scald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit. Put 1 ounce of batter into a stewpan; when melted, dredge in sufficient flour to dry it up; add the stock, cream, and strained liquor, and give one boil. Put in the oysters and seasoning; let them gradually heat through, but not boil. Have ready the scallop-shells buttered; lay in the oysters, and as much of the liquid as they will hold; cover them over with bread crumbs, over which drop a little oiled butter. Brown them in the oven, or before the fire, and serve quickly, and very hot.
Time: Altogether, 1/4 hour.
Sufficient for 5 or 6 persons.