Panned Oysters

Panned Oysters

Ingredients:
1 pint of oysters.
12 large crackers, or 1 cup of bread−crumbs.
1/2 cup of milk.

Directions:
The strained oyster−juice.
Butter a deep baking−dish. Roll the crackers, or make the
bread−crumbs of even size; some people like one better than the other, and you can try both ways. Put a layer
of crumbs in the dish, then a layer of oysters, washed, then a sprinkling of salt and pepper and a few bits of
butter. Then another layer of crumbs, oysters, and seasoning, till the dish is full, with crumbs on the top. Mix
the milk and oyster−juice and pour slowly over. Then cover the top with bits of butter, and bake in the oven
till brown−−about half an hour.
You can put these oysters into small dishes, just as you did the creamed oysters, or into large scallop−shells,
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and bake them only ten or fifteen minutes. In serving, put a small sprig of parsley into each.
Pigs in Blankets
These were great fun to make, and Margaret often begged to get them ready for company.