Recipe: Scalloped Oysters

Scalloped Oysters
From "The Frugal Gourmet Cooks American" by Jeff Smith.
Serves 4-6

6 TBL butter, melted
1/2 cup bread crumbs
1 quart oysters, shucked
2 cups oyster crackers (or use saltines if you can't find oyster crackers)
1 egg, beaten
1/2 cup milk
pinch of mace
salt and pepper to taste

Stir 3 TBL of the butter into the bread crumbs.

Drain the oysters in a colander (reserve juice for another use). Grind crackers in a blender/food processor or with a rolling pin. Don't make them too fine. Place 1/3 of the oysters in a buttered 2-qt. baking dish and sprinkle 1/2 of the cracker crumbs on top. Repeat a layer of oysters and one of cracker crumbs and top with remaining oysters.

Mix the remaining ingredients except the breadcrumbs and pour over the dish. Top with the remaining bread crumbs and ake at 350F for 30 minutes. Serve immediately.