Scalloped Oysters

1 pint oysters
2 c. cracker crumbs
½ c. melted butter
½ tsp. salt
dash ground black pepper
¾ c. cream

¼ c. oyster liquor
¼ tsp. Worcestershire sauce

Drain oysters, saving the liquor.  Combine crumbs, butter, salt and pepper.  Spread ½ the buttered crumbs in a greased 8X14 pan.  Cover with half the oysters. Using another third of the crumbs, spread a second layer, cover with remaining oysters.  Combine cream, oyster liquor and Worcestershire sauce.  Pour over oysters.  Top with the last of crumbs,  Bake in moderate oven (350ºF) 40 minutes.

From Mary Jo Cunningham

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