Scalloped Oysters


1 pt. fresh oysters
Juice of 1 lemon
2 1/2 c. coarse cracker crumbs, Townhouse or Ritz
1 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1 cup evaporated milk
1/2 cup oyster liquor
1 tsp. Worcestershire sauce

Drain liquor from oysters, reserve 1/2 cup. Rinse oysters in cold water, pick out any shell, drain, and sprinkle with lemon juice. Add salt and pepper to melted butter. Pour over crackers and mix thoroughly. Lightly grease a 2 1/2 quart casserole dish. 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.






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