Scalloped Oysters

• 4 Dozen Fine Oysters
• 3 Tablespoonfuls of Butter
• A Blade

Select about four dozen fine Oysters. Have ready a porcelain-lined baking dish or any good dish that will not darken the Oysters. Drain the Oysters in a colander, strain the liquor to remove all pieces of shell and save it. Butter the baking dish and place in a layer of Oysters well seasoned a la Creole with Cayenne, salt, chopped mace, cloves, thyme, parsley and