The Cookbook

Perfect Scalloped Oysters (What I Call Oyster Cassarole!)
hydrogen hydroxide

1 pint oyster (good ones, of course)
2 cups cracker crumbs medium coarse (I prefer real Saltines)
1/2 cup melted butter (margarine if you're desparate)
1/tsp. salt
Dash (or two) pepper
3/4 cup cream (did I neglect to say this ain't necessarily healthful???)
1/4 cup oyster liquour
1/4 tsp worchestershire sauce

Drain oysters reserving liquor.
Combine crumbs, butter, salt, and pepper.
Spread one third of buttered crumbs in greased 8X1&1/4 inch round pan
Cover with half the oyster.
Repeat for second layer.
Combine cream, oyster liquor and worchestershire sauce.
Pour over oysters.
Top w/rest of the crumbs.
Bake in moderate oven (350) for forty minutes.
I usually double the ingredients and use a Corning Ware kinda square pan to serve eight. Make sure the crust is brown to your taste.

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