Oyster Patties or small Pie

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
main ingredients
liquids
for patties
Instructions (11)
  1. Open the oysters, separate them from the liquor, and strain the liquor.
  2. Parboil the oysters after taking off the beards.
  3. Parboil sweetbreads and cut them in slices.
  4. Lay the oysters and sweetbreads in layers.
  5. Season very lightly with salt, pepper, and mace.
  6. Add half a teacup of oyster liquor and the same amount of gravy.
  7. Bake in a slow oven.
  8. Before serving, add a teacup of cream, a little more oyster liquor, and a cup of white gravy, all warmed but not boiled.
For Patties
  1. For patties, the oysters should be cut in small dice.
  2. Gently stew the diced oysters and season as above.
  3. Put the stewed oysters into the paste when ready for table.
Original Text
Oyster Patties or small Pie. As you open the oysters, separate them from the liquor, which strain; parboil them, after taking off 15the beards. Parboil sweetbreads, and cutting them in slices, lay them and the oysters in layers: season very lightly with salt, pepper, and mace. Then put half a teacup of liquor, and the same of gravy. Bake in a slow oven; and before you serve, put a teacup of cream, a little more oyster liquor and a cup of white gravy, all warmed, but not boiled. If for patties, the oysters should be cut in small dice, gently stewed, and seasoned as above, and put into the paste when ready for table.
Notes
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