Scalloped Oysters

An old favorite from my mother’s side of the family. When the company that made the Falcon crackers we used to make it shut down, I thought the family would fall apart. Then we decided that Ritz crackers would suffice, and all was well again. Funny what's important.

1 pint shucked oysters; reserve the liquor

2 boxes of Ritz crackers

Butter

Whole milk

salt & pepper

Preheat oven to 375°.

Grease a deep casserole with butter. Coarsely crumble crackers in the bottom to cover, then add a layer of six oysters. Add (a little) salt and (plenty of) pepper, dot liberally with butter. Another layer of coarsely crumbled crackers to cover the first layer, then six more oysters, repeat the salt and pepper, and again dot liberally with butter. Repeat. When dish is full, cover with a layer of whole crackers, artfully arranged.

Top up oyster liquor in container with milk, slowly pour into casserole. Add more milk until it is visible under the crackers on top (doesn’t have to be exact, don’t fret).

Place casserole in 375° oven for 45 minutes. Remove from oven, let rest for 5-10 minutes.

Note: I have made this recipe with two pints of oysters, thinking ‘More oysters must be better!’ It isn’t. The balance of oysters to crackers turns out to be key to the dish, because the crackers are richly delicious on their own. This dish is also one of those delightful ones that is just as good, if not better, the day after.