Oyster Pie, No. 1

Ingredients

• seventy-five oysters
• a pint of milk
• a dozen whole allspice
• the same of whole black pepper
• a blade of mace
• a little salt
• a quarter of a pound of butter
• two even teaspoons of com starch
• three beaten eggs

Method

1. 1

   Make a crust with puff paste, bake it.

2. 2

   Strain juice from oysters, combine with milk, spices, butter, and corn starch.

3. 3

   Mix with beaten eggs, boil, pour into crust, cover, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 45. The excerpt below is the record exactly as published.

a blade of mace, and two ounces of butter^ with a half teaspoon of corn starch mixed into a paste in it ; stir all together, and add the yolks of two and the white of one egg beaten a little. When thoroughly mixed, set over the fire and simmer two or three minutes, until the beard of the oysters separates ; then take them off and fill the patties and serve. If your patty-pans are small, cut the oysters each in two or three pieces before you add them to the ehopped oysters; stir them all the time they are over the fire. 94 COOKERY FROM EXPERIENCE. * Oyster Fie, Ho. L Make a crust of half puff paste, line a deep dish with it, seenr ing it firmly on the rim of the dish ; prick it with a fork, be- ing careful not to let the fork go quite through the crust ; bake it in a quick oTcn ; for the cover, roll into the remainder of the orust two ounces more butter, roll it twice, cut it out the shape of your dish, lay it in a pan, ornament it with leaves of the paste, and bake it a light brown. Strain off all the juice from seventy-five oysters, put them in a stew-pan with a pint of milk, a dozen whole allspice, the same of whole black pepper, and a blade of mace ; add a little salt, stir in a quarter of a pound of butter, mis in cold milk two even teaspoons of com starch, and stir it in the oysters } take out a cup Ml of the juice after it is all well mixed, and stir it slowly into three beaten eggs ; then add them to the oysters, give a boil up, pour them into the orust, put on the cover, and serve. * Oyster Pie, No. 2. For seventy-five large oysters, boil four eggs twenty minutes, lay them in cold water for ten minutes, break off the shells, and chop them finely; put the oysters with their juice over the fire in a porcelain-lined kettle, add to them pepper and salt, a very little grated nutmeg, a piece of onion half as large as a shellbark chopped very fine, a tablespoonful of chopped parsley, two table- spoonsful of rolled cracker or cracker dust, the hard-boiled eggs, and a quarter of a pound of butter

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