Oyster Pie, No. 1

Make a crust of half puff paste, line a deep dish with it, securing it firmly on the rim of the dish; prick it with a fork, being careful not to let the fork go quite through the crust; bake it in a quick oven; for the cover, roll into the remainder of the crust two ounces more butter, roll it twice, cut it out the shape of your dish, lay it in a pan, ornament it with leaves of the paste, and bake it a light brown. Strain off all the juice from seventy-five oysters, put them in a stew-pan with a pint of milk, a dozen whole allspice, the same of whole black pepper, and a blade of mace; add a little salt, stir in a quarter of a pound of butter, mix in cold milk two even teaspoons of corn starch, and stir it in the oysters; take out a cup full of the juice after it is all well mixed, and stir it slowly into three beaten eggs; then add them to the oysters, give a boil up, pour them into the crust, put on the .cover, and serve.

Oyster Pie, No. 2

For seventy-five large oysters, boil four eggs twenty minutes, lay them in cold water for ten minutes, break off the shells, and chop them finely; put the oysters with their juice over the fire in a porcelain-lined kettle, add to them pepper and salt, a very little grated nutmeg, a piece of onion half as large as a shellbark chopped very fine, a tablespoonful of chopped parsley, two table-spoonsful of rolled cracker or cracker dust, the hard-boiled eggs, and a quarter of a pound of butter with a tablespoonful of flour, or two teaspoonsful of corn starch mixed into a paste with it; stir all together over the fire until the butter is melted through the oysters, then set them off, and let them cool whilst you prepare the crust, which should be half puff paste; line a deep dish with the paste, pour in the oysters; roll the paste for the cover with a little more butter, a piece the size of an egg, give it two rolls, using as little flour as possible, cover your pie (having first cut several little incisions in the cover), and bake in a quick oven a little more than half an hour.

When brown on the top, cover with thick paper to prevent the crust from burning.