To make a Pye with eeles and oysters
PERIOD: England, 17th century | SOURCE: The Cooks Guide: Or, Rare Receipts for Cookery, 1654 | CLASS: Authentic
DESCRIPTION: A pie of eels, oysters, raisins, & currants
To make a Pye with eeles and oysters.
Take the oysters from their liquor and put them to the eeles, and season them with pepper, salt and mace, raisons and currants, then put them in a pye with good store of butter and fruit on the top.
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