Scalloped Oysters
6 to 8 tablespoons cold butter, cut in small pieces
1 quart oysters, shucked, liquor drained
2 cups cracker crumbs
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
1/4 cup whipping cream
Lightly butter a 1 1/2 to 2-quart casserole dish. Set aside 1/3 cup of cracker crumbs and 1 tablespoons of butter for topping. Cover the bottom of the dish with some of the cracker crumbs then top with a layer of oysters, a layer of crumbs, and some of the butter pieces.
Repeat layers until all oysters are used. Season with the salt, pepper and nutmeg. Pour the cream over the dish then top with reserved crumbs and butter. Bake in a preheated 375 degree oven for about 30 minutes, or until heated and browned. Serve immediately.
Serves 4.