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Scalloped Vegetable Oysters

1 quart sliced, cooked vegetable oysters or salsify 2 cups white sauce 2 cups bread crumbs To prepare the vegetable oysters, scrape, and throw into water into which a little flour and vinegar has been stirred to prevent discoloration; cook in boiling, salted water until tender, which will require an hour or more. Drain, and make a white sauce. Arrange the vegetable oysters and bread crumbs in layers, reserving a portion of the bread crumbs for the top. Pour the sauce over the vegetable oysters and crumbs, and finish with a layer of crumbs. Bake in a moderate oven fifteen to twenty minutes. This may also be baked in individual shells.