Scalloped Oysters

From 1911:

One quart oysters.
Put in colander, drain off juice then butter a deep pudding dish and cover bottom with cracker crumbs (not too fine); add salt, pepper and bits of butter, then a layer of oysters seasoned, a layer of crumbs and so forth, until oysters are used. Put cracker crumbs on top with bits of butter, pour over a few tablespoons of oyster liquor and one cup of cream; bake one-half hour covered and one-half hour uncovered.

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