1 solid quart of oysters
2 tbsp. butter
2 tbsp. flour
Pepper and salt

Butter the sides of a three pint pudding dish and line with rich pastry. Put in the bottom a layer of oysters; rub the butter and flour together, and dot small bits of it here and there over them; sprinkle over a few grains of pepper. Then, again, a layer of oysters, bits of butter and pepper, repeating until all the oysters are used. Pour over enough oyster liquor to fill the dish within half an inch of the top. Now cover all with a sheet of pastry, with a slit cut in the center. Bake until a light delicate brown. Serve hot.