SC - oyster pie

[Kappler, MMC Richard A.]

>Could you post this recipe (and a redaction if you have one) sometime? This
>sounds interesting.


Oyster Pie, Markham II, 125
Take of the greatest oysters drawn from the shells, and parboil them in
verjuice: then put them into a colander, and let all the moisture run from
them, till they be as dry as possible: then raise up the coffin of the pie,
and lay them in: then put to them good store of currants and fine powdered
sugar, with whole mace, whole cloves, whole cinnamon, and a nutmeg sliced,
dates cut, and a good store of sweet butter: then cover, and only leave a
vent hole: when it is baked, then draw it, and take white wine, and white
wine vinegar, sugar, cinnamon, and sweet butter, and melt it together; then
first trim the lid therewith, and candy it with sugar; then pour the rest in
at the vent hole, and shake it well, and so set it into the oven again for a
little space, and so serve it up, the dish edges trimmed with sugar.  Now
some use to put to this pie onions sliced and shred, but that is referred to
discretion, and to the pleasure of the taste.

>From the Michael Best edition of Markham's _The English Housewife_,
McGill-Queens University Press, 1986, ISBN 0-7735-1103-2

I do not have a redaction yet as I have thus far been unable to find
verjiuce in my area and it is past the time of year for me to make my own.
Whenever I ask for it in a local market I get blank stares.  Plenty of
coffee syrup, no verjuice :-(

regards, Puck
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