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Table of Contents

1 quart of oysters, minced fine with a sharp knife, with a thin blade—not a “chopper.”

1 great spoonful butter “drawn” in a cupful of milk, or cream, if you can get it, and thicken with a teaspoonful of corn-starch or rice-flour, previously wet up with cold milk.

Salt and pepper to taste.

Drain the liquor from the oysters, and chop them as directed. When the milk has been boiled and thickened, and the butter well incorporated with it, stir in the minced oysters, and stew about five minutes, stirring all the while. Have ready some shapes of nice pastry, baked, and fill with the mixture. Set in the oven about two minutes to heat them well, and send to table.