Chicken and Oyster Pie

Ingredients

• 3 pairs of calves' brains
• 6 sausages
• 100 small oysters or 50 large oysters
• 1 quart of White Sauce
• ½ cup of sherry
• Celery salt to taste
• Cayenne to taste
• 1 teaspoon of curry powder
• Salt to taste

Directions

The book says “a quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Parboil the brains and cut them into square pieces.

2. Fry the sausages until half cooked, then slice them across.

3. Scald the oysters in their own juice for 3 minutes, then strain the juice.

4. Use the oyster juice to make the White Sauce, blending flour and butter, adding boiling water as needed.

5. Stir in the seasonings, ensuring the curry does not overpower the dish.

6. Line a deep pie dish with Puff Paste or Flaky Crust, making the bottom thin and building up the edges with extra layers.

7. Fill the pie with oysters, brains, and sausages, then cover with the sauce.

8. Roll the top crust to ½ inch thick, cover the pie, moisten the edges, and trim them neatly.

9. Make a cross cut in the center of the pie.

10. Bake in a moderate oven at 350°F (175°C) for 20 to 30 minutes, watching carefully to prevent scorching.

11. Brush the top with a mixture of beaten egg yolk and milk, then return to the oven for 2 to 3 minutes until browned.

12. Bake a separate piece of crust in a fancy shape and place it over the cross cut in the pie.