Mix the salt, pepper, and mace together.
Butter a pudding-dish; heat the juice with the seasoning and butter, adding a teacup of milk or cream if it can be had, though water will answer.

Put alternate layers of crumbs and oysters, filling the dish in this way.

Pour the juice over, and bake in a quick oven twenty minutes.

If not well browned, heat a shovel red-hot, and brown the top with that; longer baking toughening the oysters.
OYSTERS FOR PIE OR PATTIES.
One quart of oysters put on to boil in their own liquor.

Turn them while boiling into a colander to drain.