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SCOLLOPED OYSTERS. (Domestic Receipt-Book, 1858)
Take the oysters from the liquor, and place some at the bottom of the dish, then grate some bread over them, a little nutmeg, pepper, salt, and cloves.
Add another laying of oysters, and the seasoning, a little butter, and a glass of wine.
Cover the whole with grated bread, and bake half an hour, or perhaps a little more.
There will be liquor enough without adding any water or oyster broth.
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