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ESCALOPED OYSTERS EVELYN GAILEY

(Fish And Oysters.) - (Recipes Tried And True)







Two quarts of oysters; wash them and drain off the liquor; roll some
crackers (not too fine). Put in a pan a layer of crumbs, some bits of
butter, a little pepper and salt; then a layer of oysters, and repeat
until the dish is full. Have cracker crumbs on top; turn a cup of
oyster liquor over it; add good sweet milk sufficient to thoroughly
saturate it, and bake three-fourths of an hour.











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