Oyster Pot-Pie

Ingredients

• 2 quarts small oysters
• 1 ounce butter
• 1 cup milk
• 1 pound flour
• 3 teaspoons baking powder
• 1 cup water
• Salt
• pepper

Method

1. 1

   Drain the oysters well from their liquor and put them into a 3-quart bright milk pan.

2. 2

   Mix the crust like making biscuit, but without shortening, and have it as soft as possible to be handled.

3. 3

   Pat it out flat with the hands and cover the oysters.

4. 4

   Bake for 15 minutes, then introduce a seasoning of salt and pepper, a small piece of butter, a cup of milk, and a flour-and-water thickening.

5. 5

   Stir about, replace the piece of dough that was raised up, and bake a short time longer.

6. 6

   The crust should be light and browned, but the oysters not cooked hard.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 10. The excerpt below is the record exactly as published.

Oyster Pot-Pie. Sells well in the restaurant. — 2 quarts small oysters, 1 ounce butter. 1 cup milk. Salt and pepper. Crust made of 1 pound flour — 4 cups. 3 teaspoons baking powder. 1 cup water

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