1 pt. oysters
4 tbsp. oyster liquid
2 tbsp. milk or cream
1/2 c. stale bread crumbs
1 c. cracker crumbs
1/2 c. melted butter
Salt
Pepper

Mix bread and cracker crumbs, and stir in butter. Put a thin layer in bottom of a buttered shallow baking dish. Cover with oysters, and sprinkle with salt and pepper; add one half each of oyster liquid and cream. Repeat, and over top with remaining crumbs. Bake thirty minutes in hot oven. Never allow more than two layers of oysters for scalloped oysters: if three layers are used, the middle layer will be underdone, while others are properly cooked. A sprinkling of mace or grated nutmeg to each layer is considered by many an improvement. Sherry wine may be used in place of cream.