Escalloped Oysters

2 Qt. select Chesapeake Bay oysters -- (about 60)

-- (with a little liquid) 2 C. stale -- coarse bread crumbs

2 C. coarse saltine cracker crumbs

2 C. melted butter

8 Tbsp. oyster liquor

6 Tbsp. table cream

salt freshly ground pepper

Mix bread and cracker crumbs and stir in melted butter. Put a thin layer of mixture (approximately 1/3) over bottom of well-buttered, large baking dish (9 x 12 x 2-inches). Cover with half of the oysters; sprinkle with salt and pepper. Dribble half of oyster liquor and half of cream over top. Repeat with another layer of buttered crumbs (approximately 1/3), the rest of the oysters, salt and pepper, the rest of the oyster liquor and cream; top with a layer of crumbs. Bake at 400 degrees for 45 minutes. Serve immediately in the baking dish. Note: Never use more than 2 layers of oysters.

A Favorite Dish From Fauquier Hunt Country