Recipes Tried and True

Seafood Recipes

OYSTER PIE. MRS. EMMA OGIER.

For crust make a dough as for baking powder biscuit. Take one quart

of oysters; remove a half dozen good-sized ones into a saucepan; put

the rest into bottom of your baking dish. Add four spoons of milk;

salt to taste, and dot closely with small lumps of butter. Over this

put your crust, about as thick as for chicken pie, and place in oven

to bake until crust is well done. Take the oyster left, add one-half

cup water, some butter, salt and pepper; let this come to a boil;

thicken with flour and milk, and serve as gravy with the pie.



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