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Oysters, Scalloped, with Mushrooms

Take one dozen oysters, wash them in their own liquor, put them in a lined saucepan, strain the liquor over them, and heat slowly to boiling point, but do not let them boil. Take them out and remove their beards. Mince two ounces of mushrooms, melt one ounce of butter in a small saucepan, and stir the mushrooms in this over a gentle fire for ten minutes. Add the oysters and their liquor, and mix well. Butter some scallop shells, fill them with the mixture of oysters and mushrooms, cover with bread-crumbs, sprinkle a little pepper and salt over, dot some little pieces of butter on top, and bake for fifteen minutes in a gentle oven. Sufficient for six scallop shells. Probable cost, 1s. 6d.