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Oysters, Esealoped.
Oysters, nice crackers, salt and pepper (and, if you desire, a little pulverized mace and cloves), butter, milk with the cream stirred in, else a beaten egg or two may supply the place of the cream. Directions—Roll or pound the crackers finely; apply butter freely to the bottom of the pan in which they are to be baked; then cover, it well with oysters and sprinkle them with salt and whatever seasoning you use; then a good layer of crackers, over which put pretty freely small pieces of butter, and wet slightly with the juice of the oysters, which has been mixed with the milk and cream, or egg. So fill the dish, the last layer being cracker, and double the thickness of the others, upon which put more butter and sufficient of the wetting mixture to well moisten. If the dish is deep it will require about 40 minutes to bake sufficiently; and if the dish is covered while baking remove it a few minutes before done to allow the top to be nicely browned
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