• 9 small oysters
• 1 oz. butter
• 9 round croûtes of bread
• anchovy paste
• 3 small rashers of bacon
• lemon juice
• cayenne pepper
• watercress

Beard the oysters and place between 2 plates with their own liquid and the butter. Warm thoroughly in the oven, or over a saucepan of boiling water. Spread the croûtes of bread—which can be toasted or fried if wished—with anchovy paste. Cut each rasher of bacon into 3 pieces, grill or fry, put on the croûtes of bread and top with a hot oyster. Sprinkle with lemon juice and cayenne pepper, and garnish with watercress.

Can be served cold, but nicer hot.