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Classic
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page 41
as your fancy dictates; a pound of butter to two quarts of oysters makes a rich
pie; if the oysters are fine, less butter will answer.
A pie of this size will bake in three-quarters of an hour, if the oven is in
good order; if the heat is not quick allow it an hour.
If in baking, the crust is likely to become too brown, put a piece of paper
doubled over it, and the light color will be retained; when taken from the oven,
if it should look dry, pour some of the liquor that was drained from the oysters
in the dish, having previously strained and boiled it.
As paste always looks more beautiful when just from the oven, arrange your
dinner so that the pie may be placed on the table immediately it is done.
Plain Oyster Pie.
Take from the shell as many oysters as you want to put in the pie; strain the
liquor, put it with them over the fire and give them one boil; take off the
scum, put in, if you wish to make a small pie, a quarter of a pound of butter,
as much flour mixed in water as will thicken it when boiled, and mace, pepper,
and salt to your taste; lay a paste in a deep dish, put in the oysters and cover
them with paste; cut a hole in the middle, ornament it any way you please, and
bake it. A shallow pie will bake in three-quarters of an hour.
Oyster Sauce.
Plump the oysters for a few minutes over the fire; take them out and stir into
the liquor some flour and butter mixed together, with a little mace and whole
pepper, and salt to your taste; when it has boiled long enough, throw in the
oysters, and add a glass of white
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