Scalloped Oysters (No. 1). Maltese Cross
Large, fine shell-oysters.
Butter.
Fine bread-crumbs, or rolled cracker.
Minced parsley, pepper and salt.
Lemon-juice.
Open the shells, setting aside for use the deepest ones. Have ready some melted butter, not hot, seasoned with minced parsley and pepper. Roll each oyster in this, letting it drip as little as may be, and lay in the shells, which should be arranged in a baking-pan. Add to each a little lemon-juice, sift bread-crumbs over it, and bake in a quick oven until done.
Serve in the shells.