DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 68

To Make Oyster Pye. 
Take a douzaine of larg oysters open save y.e liquer to y.m take 20 boyled hard take y.e yolks of y.e fat of a line of veal clap all y.e oyster into it & a quarter of a pound of oats & some sittron 2 or 3 blads of mace & a little salt & paper a quarter of a pound of butter y.n lid y.e pye & w.n you put it in to y.e oven put in a quarter of a pint of white wine & ye liquer of y.e oyster & w.n you think it allmost Enough dray it so as to put in y.e remeans of y.e oyster liquer & set it in again a little
Eggs Pye
Take 12 eggs brake y.m beat y.m very well set y.m on y.e fire stiring y.m fast all y.e time till hard y.n take y.e same wight of suit y.e same wight of Curronds & suger to your taist shred y.e suit very small w.t two or 3 pipins mix all together & put in 1/2 a pint of sack a little oring & lemon peell w.t y.e juce of 2 lemons some sittron a little clove mace simimon & nutmeg & a little salt if you like it better you may boyle y.e eggs hard & so chop y.m fine w.t y.e suit but y.n you must add a little more suit to y.e quantity of eggs.

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To Make Oyster Pye. Take a douzaine of larg oysters open save y.e liquer to y.m take 20 boyled hard take y.e yolks of y.e fat of a line of veal clap all y.e oyster into it & a quarter of a pound of oats & some sittron 2 or 3 blads of mace & a little salt & paper a quarter of a pound of butter y.n lid y.e pye & w.n you put it in to y.e oven put in a quarter of a pint of white wine & ye liquer of y.e oyster & w.n you think it allmost Enough dray it so as to put in y.e remeans of y.e oyster liquer & set it in again a little Eggs Pye Take 12 eggs brake y.m beat y.m very well set y.m on y.e fire stiring y.m fast all y.e time till hard y.n take y.e same wight of suit y.e same wight of Curronds & suger to your taist shred y.e suit very small w.t two or 3 pipins mix all together & put in 1/2 a pint of sack a little oring & lemon peell w.t y.e juce of 2 lemons some sittron a little clove mace simimon & nutmeg & a little salt if you like it better you may boyle y.e eggs hard & so chop y.m fine w.t y.e suit but y.n you must add a little more suit to y.e quantity of eggs.