2 pts. oysters
2 loaves med. size white bread (not fresh bread)
1/2 lb. butter (amount can be decreased)
Salt and pepper to taste
Grated onion (sm.)
Parsley
1 tsp. horseradish
6 eggs
Boiling water
Worcestershire sauce (if desired)

Remove crust from bread and crumb the rest. Dry the crusts and grind them to use on top of escalloped oysters. Drain oysters and grind in meat grinder or use blender. Pour enough boiling water on crumbled bread to make thick paste. Melt butter; add ground oysters and broth; heat on stove. Add salt, pepper, and onion. After heated, pour this mixture over crumbled bread. Add beaten eggs and horseradish. Beat and allow to cool in refrigerator for several hours. Place on large shells or ramekins. Put ground crusts into melted butter in pan. Stir and place buttered crumbs on top of oysters in shells. Should make 14 shells or ramekins. Heat 30 minutes in 350 degree oven. Remove and garnish with parsley.