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SCALLOPED OYSTERS
(Mrs. Lincoln's Boston Cook Book, 1884)
One pint of solid oysters, washed and drained; one third of a cup of melted butter; one cup of cracker or stale bread crumbs, moistened in the melted butter.
Butter a shallow dish; put in a layer of crumbs, then a layer of oysters; season with salt and pepper; and, if you like, add Worcestershire sauce, lemon juice, wine, or mace.
Then put in another layer of crumbs, then oysters and seasoning, with a thick layer of crumbs on the top.
Bake in a hot oven about twenty minutes, until the crumbs are brown.
Many prefer to heat the oyster liquor and the butter with an equal quantity of milk or cream, and use more cracker.
Moisten each layer of cracker with the hot liquid. Reserve the larger part of the butter for the top layer of crumbs.
In this way a larger dish may be prepared with the same quantity of oysters.
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