168 EDIBLE BRITISH MOLLUSCA. 



An Oyster Pie (old recipe) . Parboil a quart of large 

 oysters in their own liquor ; mince them small, and 

 pound them in a mortar with pistachio-nuts, marrow, 

 and sweet herbs, an onion, savory, spices, and a little 

 grated bread, lay on butter, and close your pie. 



Oyster Pie, another way. Take a large dish, butter 

 it, spread a rich paste over the sides, and round the 

 edge ; but not at the bottom ; the oysters should be 

 fresh, and as large and fine as possible ; drain ofl' part 

 of the liquor from the oysters ; put them into a pan, 

 season them with pepper, salt, and spice; stir them 

 well with the seasoning ; have ready the yolks of eggs, 

 chopped fine, t.nd grated bread; pour the oysters (with 

 as much of their liquor as you please) into the dish 

 that has the paste in it ; strew over them the chopped 

 egg and grated bread ; roll out the lid of the pie, and 

 put it on, crimping the edge handsomely. Bake the 

 pie in a quick oven. 



"Oyster and Eel Pie (old recipe). Make puff paste 

 and lay it in your dish; then take great eels and flay 

 them, clean them, cut them in pieces, and wash them 

 dry. Lay some butter in your pye, and season your 

 eels with some pepper, salt, nutmeg, cloves, and mace ; 

 and put them in ; cover them all over with great 

 oysters, and add more of your beaten spices and salt, 

 cover the whole with butter, and put in two or three 

 spoonfuls of white wine ; so close it with paste, bake 

 it, and serve it in hot." 



Oyster and Parsnip Pie. Boil the parsnips tender 

 and cut them in slices, then line your dish with good 

 paste, and lay upon it some pieces of butter, then a 

 layer of parsnips, some spice, pepper, &c., then some 

 oysters, and yolks of hard-boiled eggs, then more 



