OYSTER PIE.
Make a puff paste; put some around the sides of a deep dish. Have a hundred good oysters; take each oyster out of the liquor with a wooden spoon or fork; mash as fine as possible the yolks of two hard-boiled eggs. Put in a layer of oysters, over which strew a little of the egg with some mace and whole grains of pepper; then another layer of oysters with the egg, and spice as above, and so fill up the dish till the oysters are all in; strew a little butter on the top: then place precisely in the centre of the pie a small egg cup, so as to prevent the top paste touching the liquor; strain the liquor, and put in according to your judgment; cut a cross in the centre of the paste, and open it to let the steam escape; let it bake slowly. If you find the paste getting too brown, put a sheet of white paper over the top. If the oysters are fresh, add some salt.