Oyster Pie

Line a pie dish with puff paste, and fill it with slices of stale bread ^ butter the
paste that covers the edge of the dish, lay a cover of puff paste over the pie, press
the edges very lightly together, trim them, and bake quickly in a hot oven. Meanwhile
drain the liquor from one quart of oysters and chop them fine with a sharp, thin
bladed knife. Blend a teaspoonful of corn starch in a very little cold milk, pour over
it one-half pint of boiling milk or cream, put it over the fire in a saucepan, stir till it
thickens, and then add one ounce of butter ; when the butter has been well mixed
in, season the chopped oysters with salt and pepper, stir them into the thickened
milk, let simmer (stirring all the time), for five minutes, and then take from off the fire.
When the bread pie is baked remove frorn the oven, and while still hot carefully take
off the upper crust ; remove the bread, and fill the dish with the thickened cream or
milk and chopped oysters, replace the top crust, put the pie again in the oven till it
is thoroughly hot and then serve.