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Oysters, Scalloped (INGREDI- ENTS for dish)

INGREDI- ENTS for dish for 4 or 5 persons. -3 dozen oysters, 1 oz. of butter, flour, 2 tablespoonfuls of white stock, 2 tablespoonfuls of cream; pepper and salt to taste; bread-crumbs, oiled butter. AVERAGE COST, 3s. 6d.

Scald the oysters in their own liquor, take them out, beard them, and strain the liquor free from grit. Put 1 oz. of butter into a stewpan; when melted, dredge in SCALLOPED OYSTERS. sufficient flour to dry it up; add the stock, cream and strained liquor, and give one boil. Put in the oysters and seasoning; let them gradually heat through, but not boil. Have ready the scallop-shells buttered; lay in the oysters, and as much of the liquid as they will hold; cover them over with bread-crumbs, over which drop a little oiled butter. Brown them in the oven, or before the fire, and serve quickly, and very hot.

TIME.-Altogether, hour.

OYSTERS, STEWED.