Aunt Caroline's Dixieland Recipes/Meats/Scalloped Oysters

by Emma McKinney

SCALLOPED OYSTERS

⁠One quart of oysters, one-fourth pound of butter, one-half pound of cracker dust, one-half cup of rich cream; salt and pepper to taste. Strew cracker dust and bits of butter over the bottom of an earthenware pan, then a layer of oysters. Proceed in this way until pan is filled, using a top layer of cracker dust and bits of butter. Add cream and bake about twenty minutes in a quick oven.