1 pt. or 30 oysters
3 cups buttered crumbs
¹⁄₂ teaspoon salt
¹⁄₄ cup oyster juice
1 tablespoon finely chopped celery leaves
Few grains pepper
Wash the oysters, strain the juice through cheese-cloth. Put one-fourth
of the crumbs in the bottom of a baking dish, add half the oysters, half
the salt and pepper and celery leaves; repeat these layers, pour over it
the oyster juice, and put the remaining crumbs on top. Bake it in an
insulated oven till brown, as directed for scalloped dishes, page 225.
If double this recipe is used allow three-quarters of an hour for the
baking, and do not heat the stones quite so hot.