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BALTIMORE OYSTER PIE.



Make a crust after the directions given for puff paste; grease the bottom of a deep dish, cover it with paste; then season two quarts of raw oysters, (without the liquor,) with spices to your taste, (some preferring nutmeg, mace, cayenne pepper,--others, black pepper alone,) add butter and a heaped tea-cup of grated bread; put all together in the dish; then cover it with your paste, cut in strips, and crossed, or ornamented as your fancy dictates; a pound of butter to two quarts of oysters makes a rich pie; if the oysters are fine, less butter is needed. A pie of this size will bake in three-quarters of an hour, if the oven is in good order; if the heat is not quick allow it an hour.


If in baking, the crust is likely to become too brown, put a piece of paper doubled over it, and the light color will be retained; when taken from the oven, if it should look dry, pour some of the liquor that was drained from the oysters in the dish, having previously strained and boiled it. As paste always looks more beautiful when just from the oven, arrange your dinner so that the pie may be placed on the table immediately it is done.













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