1 pt. fresh (or 2 cans frozen) oysters
2 1/2 c. coarse cracker crumbs
1 stick butter (melted)
1/2 tsp. salt
1/2 tsp. pepper
1 c. evaporated milk
1/2 c. oyster liquor
1 tsp. Worcestershire sauce

Drain liquor from oysters, reserve 1/2 cup. Rinse oysters in cold water, pick out any shell, drain. Add salt and pepper to melted butter. Pour over crackers and mix thoroughly.

Lightly grease a 2 1/2 quart casserole or Corningware bowl. Layer 1/3 of the crumbs in the bowl. Top with 1/2 the oysters. Place another 1/3 of the crumbs on top of the oysters. Repeat with remaining oysters and crumbs.

Beat together milk, oyster liquor and Worcestershire sauce. Pour slowly into mixture. Bake in 325 degree preheated oven for 1 hour. Serve hot.