Recipe For Cooking Scalloped Oysters
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 126 of 825.
1 quart of oysters. 1 cup of bread crumbs. (centre of the loaf). 1/2 cup of melted butter. 1 cup of cracker crumbs. Salt and pepper.
Stir the bread and cracker crumbs into the butter; sprinkle the bottom of a buttered baking dish with crumbs, then place on these a layer of cleaned oysters and dust with salt and pepper. Add, alternately, two more layers of oysters and crumbs and bake in a hot oven fifteen or twenty minutes. Garnish with toast points and parsley, and serve at once. Select a shallow dish for scalloped oysters, as long cooking injures an oyster.