Scalloped Oysters
Instructions:
- 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