Sweetbread and Oyster Pie
From Council cook book, 1908
Presented as published in 1908. 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 Council cook book (1908), page 13. The excerpt below is the record exactly as published.
Sweetbread and Oyster Pie. Line a pudding dish with puff paste. Break in small pieces sweetbreads that have been parboiled. Drain a pint of oysters and place a layer on the sweetbreads. Pour in a rich cream sauce, then cover with puff paste
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