Oyster Pie
1/2 tablespoon chopped onion 1/2 tablespoon chopped parsley 3 tablespoons flour 4 tablespoons butter Put the oysters over the fire in their own liquor; add the other ingredients, rubbing the butter to a paste with the flour first. Stir until the butter is thoroughly melted: then pour into a deep pudding dish, the sides of which are lined with half puff-paste. Have an inverted cup in the center of the dish to support the top crust; cover with paste; fasten the edges securely and make a few slashes to allow the steam to escape. Bake in a quick oven for about a half hour. When brown on the top, cover with paper to prevent the crust from burning.