Scalloped Oysters
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.