Perch

 


 

Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

Home  |  Fish Information  |  Seafood Soups  |  Fish Recipes  |  SHELLFISH RECIPES  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links

OYSTER RECIPES

 Raw Oysters (1884)
 Oysters On Ice (1884)
 Broiled Oysters (1896)
 Oysters In Brown Sauce (1896)
 Cooked In The Shells (1884)
 Creamed Oysters (1884)
 Oysters in Crusts (1884)
 Curried Oysters (1845)
 Devilled Oysters (1896)
 Fricasseed Oysters (1884)
 Oyster Fricassee (1896)
 Fried Oysters (1851)
 Fried Oysters (1884)
 Oyster Fritters (1851)
 Oysters and Macaroni (1896)
 Oyster Macaroni Croquettes (1896)
 Pickled Oysters (1851)
 Pickled Oysters
 Oyster Pie (1851)
 Pigs in Blankets (1884)
 Scalloped Oysters (1884)
 Scalloped Oysters (1896)
 Scolloped Oysters (1858)
 Scolloped Oysters (1851)
 Scalloped Oysters (1903)
 Smothered Oysters (1884)
 To Stew Oysters (1845)
 Stewed Oysters (1851)


Clam Recipes
Crab Recipes
Lobster Recipes
Scallop Recipes
Shrimp Recipes

OYSTER PIE
(Directions for Cookery, 1851)

Make a puff-paste, in the proportion of a pound and a half of fresh butter to two pounds of sifted flour.

Roll it out rather thick, into two sheets. Butter a deep dish, and line the bottom and sides of it with paste.

Fill it up with crusts of bread for the purpose of supporting the lid while it is baking, as the oysters will be too much done if they are cooked in the pie.

Cover it with the other sheet of paste, having first buttered the flat rim of the dish.

Notch the edges of the pie handsomely, or ornament them with loaves of paste which you may form with tin cutters made for the purpose.

Make a little slit in the middle of the lid, and stick firmly into it a paste tulip or other flower.

Put the dish into a moderate oven, and while the paste is baking prepare the oysters, which should be large and fresh.

Put them into a stew-pan with half their liquor thickened with yolk of egg boiled hard and grated, enriched with pieces of butter rolled in bread crumbs, and seasoned with mace and nutmeg.

Stew the oysters five minutes.

When the paste is baked, carefully take off the lid, remove the pieces of bread, and put in the oysters and gravy.

Replace the lid, and send the pie to table warm.
 

 

Home  |  Fish Information  |  Seafood Soups  |  Fish Recipes  |  Shellfish Recipes  |  Forcemeats Etc  |  Seafood Sauces  |  Key West Recipes  |  Bibliography  |  Links  |  About & Contact


Please feel free to link to any pages of SeafoodFish.com from your website.

For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2012 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.