OYSTERS, Scalloped.
Prepare the oysters as in the preceding recipe, and put them in a scallop-shell or saucer, and between each layer sprinkle over a few bread-crumbs, pepper, salt, and grated nutmeg; place small pieces of butter over, and bake before the fire in a Dutch oven. Put sufficient bread-crumbs on the top to make a smooth surface, as the oysters should not be seen. Time.—About ¼ hour. Average cost, 3s. 2d. Seasonable from September to April.