SCALLOPED OYSTERS

1/4 cup butter, melted
2 cups coarse cracker crumbs
24 oysters (drained, save the liquor)
1/4 tsp coarse black pepper
2 tbsp sherry
1 tsp Worcestershire sauce
1/3 cup cream mixed with oyster liquor

Preheat oven to 425 degrees F.

Mix butter and cracker crumbs. Butter shallow baking dish and put 1/3 of the mixture on the bottom. Add layer of oysters.

Mix cream, oyster liquor, sherry, Worcestershire sauce, and pepper. Cover layer of oysters with half of sauce. Add another 1/3 of the crumbs, place remaining oysters on top, and add remaining sauce. Sprinkle with the remaining 1/3 of the crumbs.

Bake in hot oven (425 degrees F) for 10 or 15 minutes until crumbs are lightly browned.

Servings: 12
Source: The First Ladies Cookbook, 1969; chapter on Abraham & Mary Lincoln