Oyster Patties

Ingredients

• One pint cream or milk
• one tablespoonful corn-starch
• one tablespoonful butter
• Pepper and salt to taste
• as many oysters as desired, allowing two for a patty

Method

1. 1

   Put the milk or cream on to boil.

2. 2

   Rub butter and corn-starch together until smooth, and add to boiling milk.

3. 3

   Stir until it boils.

4. 4

   Then add seasoning.

5. 5

   Just before serving drop into the filling as many oysters as desired, allowing two for a patty.

6. 6

   Remove the lid from the patty, and if the hole in the center is not sufficiently large, scrape out some of the pastry.

7. 7

   Fill each patty, and place the little lid back, carefully fitting it to its own shell.

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 3. The excerpt below is the record exactly as published.

Oyster Patties Lettuce Sandwiches Cold Roast Lamb Pineapple Lemonade Cake <£)g0fe? fytottlCB. Tne patty cases can be bought reasonably at any good bakery, are much less trouble and apt to be better than any home-made pastry. Heat these through while you warm the filling, which has been made the day before or Sunday morning, and which is made as follows: One pint cream or milk ; one tablespoonful corn-starch ; one tablespoonful butter. Pepper and salt to taste. Put the milk or cream on to boil. Rub butter and corn- starch together until smooth, and add to boiling milk. Stir until it boils. Then add seasoning. Just before serving drop into the filling as many oysters as desired, allowing two for a patty

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