Tinned Meat and Oyster Pie

Ingredients

• loz. of butter
• 1 tablespoonful of flour
• 1 table-spoonful of finely-chopped onions
• two jars of small cups
• season to taste with salt
• season to taste with pepper
• a small quantity of powdered mace

Method

1. 1

   Prepare a good meat-pie crust, butter a pie-dish, and line it with the crust.

2. 2

   Roll out a flat of the paste large enough to cover the dish.

3. 3

   Grease the interior of the crust, place jars inside to prevent the cover from falling in, and trim the edges.

4. 4

   Bake until lightly browned.

5. 5

   In a stewpan, stir butter and flour over the fire until mixed, then pour in the liquor from a tin of oysters, add onions, and season.

6. 6

   Stir until thickened.

7. 7

   Chop tinned meat, add it with oysters to the sauce, and boil for two minutes.

8. 8

   Pour the mixture into the pie-crust, replace the cover, and bake for a few minutes.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 502. The excerpt below is the record exactly as published.

Tinned-Meat-and-Oyster Pie. — Prepare a good Meat-pie crust, butter a pie-dish, and line it with it. Roll out a flat of the paste large enough to go over the dish and form a cover ; grease the interior of the crust in the pie- disli, then put in two jars of small cups, to prevent the cover falling in, which must be placed on the top. Trim off the paste neatly round the edges of the dish, and bake until lightly browned in a crisp oven. Meanwhile, prepare the following mixture : Put loz. of butter and 1 table- spoonful of flour into a stewpan, stir it over the fire until mixed, but not browned, then pour in the liquor from a tin of oysters, add 1 table-spoonful of finely-chopped onions, and season to taste with salt, pepper, and a small quan- tity of powdered ma

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