Oyster Pie

Ingredients

• pastry
• 1 quart oysters
• 2 tablespoons flour
• 2 tablespoons butter
• salt
• pepper
• 1 egg white

Instructions

1. Make pastry according to receipt No. 48, preparing both a bottom and top crust, with the bottom crust thick as a quarter dollar.
2. Pour the oyster liquor into a kettle and bring it to a boil.
3. Skim the foam from the boiling oyster liquor.
4. Drop the oysters into the boiling liquor and cook for exactly four minutes.
5. Remove the oysters and lay them on a dish.
6. Sift two tablespoons of flour and rub it together with two tablespoons of butter until well mixed.
7. Dissolve the flour-butter mixture with a little of the hot oyster liquor, then season with salt and pepper to taste.
8. Pour the flour-butter mixture into the boiling oyster liquor, stirring constantly until fully combined.
9. Line a deep baking pan with the bottom crust, covering the bottom and sides.
10. Pour the hot liquor onto the crust in the pan.
11. Add the oysters to the pan.
12. Cover the pan with the top crust, made as thick as a half dollar.
13. Cut small spaces in several parts of the top, the width of a knife blade.
14. Beat the egg white and baste the top of the pie with it.
15. Bake the pie until brown.