pescatariannut-freeegg-freesoy-free
Oyster Patty
From Virginia Cookery-book, 1884
Serves 10
Serve hot.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 29. The excerpt below is the record exactly as published.
Oyster Patty. Make a nice pastry precisely as you would for chicken pie, allowing two quarts of flour for it, and a pound of butter, if you are preparing a gallon dish for a company of as many as twelve persons. Provide three quarts of oysters and put them on to stew half done, with a pint of milk and half of their own liquor, before they are enclosed in the pastry. When you think they are about half done line the dish with pastry and fill it two-thirds full with the oysters, adding a quarter of a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.