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Julie M. Clagett cookbook, 1908-1914

Page 20

20  Fish.
Oyster Pie.
Take a hundred oysters, out of their liquor, one at a time, so as to free them from any portion of shell. Drain, + place them between napkins to dry them. Pour off half the liquor into a stew-pan, salt to taste. Stir in 1 gill of cream, 1 1/2 oz butter rolled in grated cracker, + a little cayenne pepper, a little salt. Make a rich paste, line the sides of your dish. Put the oysters in, + pour over them the hot liquor.  Have ready 2 hard boiled eggs, chopped fine, + mixed with as many breadcrumbs as will cover the top of your pie. Strew them over the top, + cover with pastry. 
Pickle oysters,
To 1 qt oysters, 1 teaspoon of cloves, 1 of alspice, 1/2 of mace, 1 of salt, 1/2 of black pepper, 1/2 of red pepper. Stir all well together, + let them boil well. When done, + while hot, add 1/2 a cup of vinegar.

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20 Fish. Oyster Pie. Take a hundred oysters, out of their liquor, one at a time, so as to free them from any portion of shell. Drain, + place them between napkins to dry them. Pour off half the liquor into a stew-pan, salt to taste. Stir in 1 gill of cream, 1 1/2 oz butter rolled in grated cracker, + a little cayenne pepper, a little salt. Make a rich paste, line the sides of your dish. Put the oysters in, + pour over them the hot liquor. Have ready 2 hard boiled eggs, chopped fine, + mixed with as many breadcrumbs as will cover the top of your pie. Strew them over the top, + cover with pastry. Pickle oysters, To 1 qt oysters, 1 teaspoon of cloves, 1 of alspice, 1/2 of mace, 1 of salt, 1/2 of black pepper, 1/2 of red pepper. Stir all well together, + let them boil well. When done, + while hot, add 1/2 a cup of vinegar.