Oyster Patties.
Roll good puff-paste quite thin—and cut in round pieces 31⁄2 inches in diameter, on which put a rim of dough, about 1 inch or less high, which may be stuck on with a little beaten egg; next add a top-piece or covering, fitting loosely, and bake in this until a light brown, and put away until wanted. Stew oysters in their own juice, adding a little butter and cream; fill the patties with this, put on the lid, and set in the oven for five minutes, and send to the table. Can oysters, with a rich gravy, make an excellent patty prepared in this way.