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Escaloped Chicken

Boil large, tender chickens until done; remove the skin and gristle and cnop the meat. Butter a large dish, put a layer of pounded crackers in the bottom of a dish and some bits of butter, and moisten with cream. this put a layer of chicken, seasoned with white pepper, salt, grated lemon peel and nutmeg; add bits of butter and a few chopped oysters; put over this more of the cracker, butter and cream, and then a layer of chicken. Cover the top with the cracker and butter. Bake in a hot oven. On