OYSTER PIE -1
Baking oysters into a pie is another means of combining a protein food with foods that are high in other food substances. As oyster pie is somewhat hearty, it may be used as the main dish of a heavy meal.
1 pt. oysters
1 c. medium white sauce
Salt and pepper
Baking-powder biscuit dough
Cut each of the oysters into three or four pieces, and place them in a greased baking dish. Pour over them the hot white sauce and the juice from the oysters. Season with salt and pepper. Over the top, place a layer of the biscuit dough rolled about 1/4 inch thick. Set in a hot oven and bake until the crust is brown.
OYSTER PIE -2
Strain off the liquor from the oysters, and put it on to boil, with some butter, mace, nutmeg, pepper and salt; just as it boils, stir in a thickening of milk and flour; put in the oysters, and stir them till they are sufficiently stewed; then take them off, and put in the yelks of two eggs, well beaten; do not put this in while it is boiling, or it will curdle. Line a dish, not very deep, with puff paste; fill it with white paper, or a clean napkin, to keep the top paste from falling in; put on a lid of paste, and bake it. When done, take off the lid carefully; take out the paper or napkin, and pour in the oysters. Send it hot to table.
BALTIMORE OYSTER PIE.
Make a crust after the directions given for puff paste; grease the bottom of a deep dish, cover it with paste; then season two quarts of raw oysters, (without the liquor,) with spices to your taste, (some preferring nutmeg, mace, cayenne pepper,–others, black pepper alone,) add butter and a heaped tea-cup of grated bread; put all together in the dish; then cover it with your paste, cut in strips, and crossed, or ornamented as your fancy dictates; a pound of butter
to two quarts of oysters makes a rich pie; if the oysters are fine, less butter is needed. 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 FRITTERS -1
Variety may also be secured in the use of oysters by making oyster fritters. When such fritters are nicely browned and served with an appetizing sauce, an attractive as well as a tasty dish
is the result.
1 pt. oysters
1 egg muffin batter
Clean the oysters and cut each into four or five pieces. Make a one-egg muffin batter and to it add the cut oysters. Drop the mixture by spoonfuls into deep fat and fry until brown. Remove from the fat, drain, and sprinkle with salt and pepper. Serve with a desired sauce.
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