Posted by philocrates May 23, 2001

Source: the NYT Heritage Cookbook 1972 ed - Jean Hewitt author - Recipe is credited to Mississippi

Be sure to read directions completely before starting. There should be layers in the casserole. They are listed in order added in the recipe.

4 cups shucked and drained oysters
6 tablespoons finely chopped parsley
6 tablespoons finely chopped scallions [include the green]
Salt and fresh ground black pepper to taste
Tabasco sauce to taste
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
4 tablespoons butter
1 cup cracker crumbs
1 teaspoon paprika
1/3 cup heavy cream

Preheat oven to 375 degrees F.

Place half oysters in a generously buttered one quart baking dish IN order listed above.

Sprinkle with half of the following: parsley, scallions, Worcestershire, lemon juice, butter and crumbs. Salt, Pepper and Tabasco to taste.

Then layer remaining oysters and again sprinkle with the remaining ingredients listed above. Again add salt, pepper and Tabasco to taste.

Sprinkle with paprika and suing knife make six or so holes in top of casserole and pour in cream. Bake 30 minutes or until firm.

12 to 15 servings