Devilled Oysters

From 1922:

Select one and one-half dozen oysters. Reserve all the liquor from them. Soak one quarter loaf of stale bread in liquor, add one teaspoon salt, a little pepper, two eggs, parsley, thyme, mix well and add oysters cut in half (or left whole if desired). Have skillet hot with two tablespoons melted butter and put mixture in. Cook slowly for about fifteen minutes, stirring often. Now, have ready oyster shells, which have been washed carefully and put mixture on each shell. Cover with grated bread crumbs and put a small lump of butter on top of each. Put in oven to bake to a light brown.
Serve with crackers, olives and a piece of lemon.