French Pie
From Cassell's dictionary of cookery, 1892
Serves 4
Time: about half an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 553. The excerpt below is the record exactly as published.
French Pie. — Line a dish with puff paste, and fill it Mith a mince of cold roast veal and grated ham; add two dozen oysters, bearded, which place, with a good seasoning of salt, mace, and lemon-peel, in alternate layers with the meat. Pour in a small cup of gravy, the liquor from the oj'sters, and a table -spoonful of mushroom ketchu
Cook this with the app: pantry check, scaling, and the assistant.