Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/36

26 and roll it up. Cut it with a sharp knife into the form of a double tulip.

Make a slit in the centre of the upper crust, and stick the tulip in it.

Cut out eight large leaves of paste, and lay them on the lid.d

Bake the pie in a quick oven.

If you think the oysters will be too much done by baking them in the crust you can substitute for them pieces of bread, to keep up the lid of the pie.

Put the oysters with their liquor and the seasoning, chopped egg, grated bread, &c. into a pan. Cover them closely, and let them just come to a boil, taking them off the fire, and stirring them frequently.

When the crust is baked, take the lid nearly off (loosening it round the edge with a knife) take out the pieces of bread, and put in the oysters. Lay the lid on again very carefully.

For oyster patties, the oysters are prepared in the same manner.

They may be chopped if you choose. They must be put in small shells of puff-paste.

BEEF-STEAK PIE

Buter a deep dish, and spread a sheet of paste all over the bottom, sides, and edge.

Cut away from your beef-steak all the bone, fat, gristle, and skin. Cut the lean in small thin pieces, about as large, generally, as the palm of your hand. Beat the meat well with the