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Scalloped Oysters
1 pint of oysters.
12 large crackers, or 1 cup of bread-crumbs.
1/2 cup of milk.
The strained oyster-juice.
Butter a deep baking-dish. Roll the crackers, or make the bread-crumbs of
even size; some people like one better than the other, and you can try both
ways.
Put a layer of crumbs in the dish, then a layer of oysters, washed, then a
sprinkling of salt and pepper and a few bits of butter. Then another layer
of crumbs, oysters, and seasoning, till the dish is full, with crumbs on the
top.
Mix the milk and oyster-juice and pour slowly over. Then cover the top with
bits of butter, and bake in the oven till brown--about half an hour.
You can put these oysters into small dishes, just as you did the creamed
oysters, or into large scallop-shells, and bake them only ten or fifteen
minutes. In serving, put a small sprig of parsley into each.
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