Boston Oyster Pie

Ingredients

• 3 pts. of oysters
• season with salt, pepper and butter
• add a little cream or milk
• 1 or 2 crackers, rolled fine

Method

1. 1

   Put oysters in a stewpan with enough liquor to keep from burning.

2. 2

   Let simmer.

3. 3

   Have ready a baked upper and lower crust.

4. 4

   Pour in the filling, place on the upper crust, and serve hot.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 165. The excerpt below is the record exactly as published.

pt. of oysters, strain, and save the liquor, cut the oysters and the mushrooms into about 4 pieces each. Cook, salt a little, and chop the sweetbreads. Mix the liquor of the oys- ters and mushroom juice with enough sweet cream to make 1 pt. in all. Heat the liquor and pour slowly on 1 tablespoon of butter and 3 of flour, which has been melted and partially cooked together. Season highly with salt, red pepper and a pinch of curry powder. Mix well together, and pour into patty shells. Serve at once. — Eloise Jennings, Winnetka, 111. OYSTER OMELETTE.— Make a plain omelette and just be- fore folding over, spread on ^4 of the oysters that have been par- boiled and cut in small pieces. Fold the other half over this, and serve hot. — Mrs. D. E. Gentry, Glencoe, 111. OYSTER PAN ROAST.— Put 1 tablespoon of butter in the chafing-dish; as it creams add 1 doz large oysters, }4 pt. of oyster COOK COUNTY COOK BOOK 245 juice, season with salt and pepper. Cover and cook 2 minutes. Serve on hot toast, moistened with the juice. — ^Mrs. C. J. Jeffries, Winnetka, 111. PANNED OYSTERS.— Clean, place on small pieces of toast in baking-pan, season, bake until plump. Serve with lemon butter, made with 3 tablespoons of butter, creamed, and ^ a teaspoon salt, 1 tablespoon lemon juice, cayenne. — Mrs. L. C. Hazlett, 111 E. Ohio St., Chicago, 111. PICKLED OYSTERS.-^Cook 1 qt. of large oysters in their liquor until plump. Skim out and plunge into cold water, then skim, drain, and put in earthen dish or glass. Boil 1 cup of good cider vinegar, a blade of mace, 6 whole cloves, 8 or 10 peppercorns, the same of whole allspice, 1 tablespoon of brown sugar, 1 teaspoon of salt and pinch of cayenne, or 2 teaspoons of pepper-sauce, for 5 minutes, and pour over the oysters. — Eloise Jennings, Winnetka, 111. BOSTON OYSTER PIE.— Pick off the shells of 3 pts. of oys. ters; put them into a stewpan with barely enough liquor to keep from burning; season with salt, pepper and butter; add a little cream dr milk, and 1 or 2 crackers, rolled fine

Cook this with the app: pantry check, scaling, and the assistant.