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OYSTERS, SCALLOPED (another way)

Open and beard two dozen oysters. Put the liquid into a saucepan, with an inch of thin lemon-rind, a few grains of cayenne, and half a blade of mace, and when it boils strain it over the oysters, and let these remain in it until they are quite cold. Mix three ounces of fine bread-crumbs with half a tea-spoonful of grated nutmeg, and a little salt and pepper. Drain the oysters from the liquid, and season them with a little pepper. Butter the scallop-shells, and sprinkle some bread-crumbs over them. Fill them up with alternate layers of oysters, seasoned bread-crumbs, and small pieces of butter; pour in a little of the oyster liquor, and finish with a thick layer of bread-crumbs, softened with butter. Put the shells into a quick oven, or into a Dutch oven, before a brisk fire, and bake until they are lightly and equally browned. Serve very hot. Time, a quarter of an hour to bake. Probable cost of oysters, 1s. 6d. to 3s. per dozen. Sufficient for four or five persons.