Scalloped Oysters

Ingredients

• 1 quart Fine oysters
• 1 coffeecupful Cracker crumbs
• 2 tablespoonfuls Butter
• 1/2 cupful Whole milk or heavy cream
• to taste Salt
• to taste Black pepper
• as needed Lemon slices (for serving)

Instructions

1. 1Preheat oven to 350°F (175°C). Butter a baking dish. Cover the bottom of the dish pretty thickly with cracker crumbs.
2. 2Wet the cracker crumbs with oyster liquor and a few spoonfuls of cream. Lay oysters, one layer deep, closely over the crumbs. Season with pepper and salt, and place a small piece of butter on each oyster.
3. 3Add another layer of crumbs, wet as before, then more oysters. Continue layering until the dish is full, making the top layer of crumbs. Dot the top layer with butter. Invert a plate or tin pan over the dish. Bake for 20 minutes, or until the juice bubbles up to the top. Uncover and bake for another 10 minutes, or until the top is browned.
4. 4Serve hot, directly from the baking dish. Pass sliced lemon around with it.