Pennsylvania Dutch Cooking

by Unknown

PENNSYLVANIA DUTCH CHICKEN AND OYSTER PIE

• 1 stewing chicken
• 1 pt. oysters
• ¼ lb. butter
• salt and pepper
• a little flour
• pastry crust

Stew chicken until tender, season with ¼ lb. butter, salt and pepper. Line deep dish with pastry crust. Pour in the stewed chicken and cover loosely with a crust in the center of which a hole the size of a tea cup has been cut. Prepare separately 1 pt. oysters, heating the liquor with a little flour and water. Season with salt, pepper and 2 tablespoons of butter. When it comes to a boil, pour over oysters. 20 minutes before pie is done, lift the top crust and put the oyster mixture in.

PENNSYLVANIA DUTCH