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Penelope Pemberton cookbook, Dec. 19, 1716
Page 51
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licker into ye sase if yu have it or tast it wite pickld oyster licker boyle it & thicken it with buter & put in ye pie just before it gose to table: yu may cover both these pies with pufe past: Large oysters are strong Oysters pie smalle oyster are best Take halfe a hunderd of large oysters open ym carefolly yt yu brake ym not take ym clere from ye peeses of shells yn ye licker yn give yr oysters a boyle in there one licker yn buter yr dish botom very thick yn lay alle over ye boton about 20 vele balls yn lay halfe yr oysters clere from licker amoungst ym: yn lay som thine slises of butter one: yn 20 balls more & ye rest of yr oysters yn slist buter over all: about a pound a buter is anoufe for yr pie yn lay a pudin crust round & cover it with good pufe peast: make a hole one ye top make not yr lafe too thick a bout an oure & halfe will bake it about a quarter of an oure for it coms out of ye oven have rady some licker yn boyle ye oysters in some good vele gravi a little white wine some yallowe rine of lemon grated anchove to yr tast yn may dust in a litle flower to thicken a litle give it a boyle yn drawe yr pie to ye oven mouth put in so mush as turne over
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licker into ye sase if yu have it or tast it wite pickld oyster licker boyle it & thicken it with buter & put in ye pie just before it gose to table: yu may cover both these pies with pufe past: Large oysters are strong Oysters pie smalle oyster are best Take halfe a hunderd of large oysters open ym carefolly yt yu brake ym not take ym clere from ye peeses of shells yn ye licker yn give yr oysters a boyle in there one licker yn buter yr dish botom very thick yn lay alle over ye boton about 20 vele balls yn lay halfe yr oysters clere from licker amoungst ym: yn lay som thine slises of butter one: yn 20 balls more & ye rest of yr oysters yn slist buter over all: about a pound a buter is anoufe for yr pie yn lay a pudin crust round & cover it with good pufe peast: make a hole one ye top make not yr lafe too thick a bout an oure & halfe will bake it about a quarter of an oure for it coms out of ye oven have rady some licker yn boyle ye oysters in some good vele gravi a little white wine some yallowe rine of lemon grated anchove to yr tast yn may dust in a litle flower to thicken a litle give it a boyle yn drawe yr pie to ye oven mouth put in so mush as turne over
Szathmary Culinary Manuscripts and Cookbooks
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