2 (8 oz.) cans sm. whole oysters
1 1/2 c. cracker crumbs
1 cube melted butter
1/8 tsp. pepper
2 tbsp. milk
1/2 c. oyster liqueur

Drain oysters, saving liqueur. Combine crumbs, butter, pepper. Spread 1/3 of the buttered crumbs in a greased 8 x 1 1/4 inch round pan. Cover with half of the oysters. Using another third of crumbs, spread a second layer; cover with remaining oysters. Combine milk, oyster liqueur and pour over oysters. Top with last of crumbs. Bake at 450 degrees for 30 minutes.