Oyster Pie

Ingredients

• 1 quart oysters
• pepper
• salt
• 1 quart flour
• 2 tablespoons lard
• 1 tablespoon salt

Method

1. 1

   Mix flour, lard, and salt with water for pie crust.

2. 2

   Butter a plate, line it with crust, fill with seasoned oysters, cover with another crust, and bake.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 62. The excerpt below is the record exactly as published.

Oyster Pie. — 1 quart oysters, drained ; pep- per, salt, and butter to taste. 1 quart flour, 2 tablespoons lard, 1 tablespoon salt, mix with water for pie crust. Butter plate, then line pie plate with crust ; fill with oysters, seasoned ; put over a crust and bake. Scallops in Batter. — Wash and dry large scallops. Dip each in fritter batter (see Frit- ters) and fry golden brown in smoking-hot fat. To Boil Lobsters or Crabs. — Thelobsteris in good season from April to December, and should be purchased alive and plunged into boiling water in which a good proportion of salt has been mixed. Continue to boil accord- ing to size about 20 minutes. Crabs should be boiled in the same manner, but a little more than half the time is necessary. Deviled Crabs. — 1 cup crab meat, picked from shells of well-boiled crabs, 2 tablespoons fine bread crumbs or rolled cracker, yolks two hard-boiled eggs chopped, juice of a lemon, ^ teaspoon mustard, a little cayenne pepper

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