Note 193 — INDEX

No. 193. Oyster Pie.—Line a deep dish with a good puff paste, not too rich, roll out upper crust and lay on plate, just the size of pie dish, set it on top of the dish and put it into the oven, as the crust must be nearly cooked before the oysters are put in, for they require less cooking than the crust. While the crust is baking strain the liquor from the oysters and thicken with yolks of eggs boiled hard and grated (three eggs for one quart of oysters) add two tablespoons butter and the same of cracker crumbs, season with salt, pepper and nutmeg or mace. Let the liquor just boil, slip in the oysters, let it boil up once, then stir, remove plate with the crust, pour the oysters and hot liquor into the pie dish, put the top crust on and return to oven for five minutes.