Oyster Pie
From 1895:
Line a deep tin with pie crust, dredge with flour and put in one pint of oysters, season with salt and pepper and butter. Add some of the liquor, sprinkle with flour and cover with pie crust, leaving an opening for the steam to escape.
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- » LIGHT FISH PUDDING
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- » OYSTERS A LA POULETTE
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- » PANNED OYSTERS
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- » MRS. SENATOR QUAY'S DEVILLED CRABS
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» Scalloped Oysters- » Scalloped Oysters
- » JELLIED SALMON WITH CUCUMBER MAYONNAISE
- » Fish in Jelly
- » Oysters and Macaroni
- » Fish Paste
- » To Cook Dun-Fish or Cod-Fish Salted
- » Mrs. Audenreid's Recipe for Fish a la Creme
- » OYSTER STUFFING
- » OYSTER SOUP
- » BAKED HERRINGS WITH TOMATOES
- » Oyster Salad
- » Potpourri Salad
- » Mackerel in Jelly
- » CHRISTMAS COD FISH BALLS
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» Salt Codfish- » MRS. SENATOR DAVIS' BOILED OYSTERS
- » SALT-FISH CURRY
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- » RUSSIAN FISH PIE
- » OYSTERS AND MACARONI
- » MRS. MCKEE'S CRAB SALAD
- » BAKED SALMON
- » CREAMED OYSTERS
- » MRS. MCKEE'S RECIPE FOR ESCALLOPED OYSTERS PREPARED WITH MACARONI
- » Scalloped Oysters
» Fish & Macaroni- » Turbot a la Creme
- » Lobster and Oyster Ragout
- » A LOBSTER SALAD WHICH THE POSTMASTER GENERAL EATS