1/4 teaspoonful of pepper.
1/2 pint of grated bread crumbs.
Heat the oysters to the boiling point in their own liquor; then turn them into a strainer, which should be placed over a bowl. Put a gill of the oyster liquor in a saucepan, and heat slowly. Beat one tablespoonful of the butter and flour together until light and smooth. Stir this mixture into the hot liquor, and cook for three minutes; then add the milk, salt, and pepper. Heat to the boiling point and add the drained oysters. Now turn the oysters into rather a shallow escalop dish. Sprinkle the crumbs over them, and over the crumbs sprinkle the half tablespoonful of butter, broken in bits. Bake for twenty minutes in a moderately hot oven. If the flavor of nutmeg and Parmesan cheese be liked, add to the sauce one teaspoonful of the grated cheese and a slight grating of nutmeg.
Escaloped Oysters.
1-1/2 solid pints of oysters.
2 generous tablespoonfuls of butter.
1-1/2 gills of cracker crumbs.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Put half the oysters in a dish that will hold about one quart. Sprinkle over them half the salt and pepper and half a tablespoonful of butter, broken in bits. Spread half the cracker crumbs over this. Now put in the remainder of the oysters, salt, pepper, and half a tablespoonful of the butter. Spread the remainder of the cracker crumbs over this, and then dot with the remaining tablespoonful of butter. Pour the liquor on the cracker crumbs, and bake in a hot oven for half an hour.