2-1/2 c. coarse cracker crumbs
1 pt. oysters, drained
1/4 c. oyster liquor
3/4 c. cream
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. butter

Arrange 1/3 of crumbs in well-buttered 1 quart baking dish. Cover with 1/2 of oysters; repeat layer of crumbs and remaining oysters.

Blend liquids and seasonings; pour over oysters. Cover with remaining crumbs and dot with butter.