Oyster Pie
From The new home cook book, 1896
Serves 1
Nice with a gill of cream added.
Presented as published in 1896. 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 The new home cook book (1896), page 35. The excerpt below is the record exactly as published.
OYSTER PIE. Anonymous. Take a large dish, butter it, and spread a rich paste over the sides and around the edge, but not on the bot- tom. The oysters should be as large and fine as possible ; drain off part of the liquor from the oysters ; put them into a pan, and season them with pepper, salt, spice and butter ; have ready the yolks of three boiled eggs chopped fine, and grated bread crumbs ; pour the oysters with as much of their liquor as you please into the dish with the paste, strew over them the chopped eggs and grated bread ; roll out the lid of the pie and put it on, crimping the edges. Bake in a quick oven. Nice also, with a gill of cream
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