OYSTER PIE.
33. Take one hundred oysters out of their liquor, one at a time, so as to free them from any portions of the shell which might adhere to them. Drain and place them between clean napkins in order to dry them perfectly; pour off half the liquor into a stew-pan, salt it to your taste, stir in one gill of cream, one ounce and a half of butter rolled in grated cracker, and a little cayenne pepper; boil two eggs hard, chop them up, and mix them with as many bread crumbs as will cover the top of your pie; season the bread and egg with cayenne pepper and salt, make a rich paste, line the sides of your pie dish, put in the oysters, pour the hot liquor over them, strew the bread crumbs on the top, cover the whole with a lid of paste, cut an opening in the centre of the top crust, and ornament it with flowers or leaves made of the paste, bake it and serve it hot. As soon as the crust is done take the pie out of the oven.