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Oyster Pot Pie

Place thirty-six good-sized, freshly opened oysters with their liquor and two gills water in a saucepan. Season with a teaspoon salt and two saltspoons white pepper and boil for five minutes. Heat in another saucepan two tablespoons melted butter, add three tablespoons flour, briskly stir, then pour in two gills of oyster broth and two gills hot milk. Season with half teaspoon salt, a saltspoon cayenne pepper and a saltspoon grated nutmeg; thoroughly mix, then boil for five minutes. Drain the oysters on a sieve and add to the same; stir briskly, then shift the pan on the corner of the range. Cut two ounces very lean bacon into quarter-of-an-inch-square pieces and fry in a small frying pan with a teaspoon butter for five minutes; drain and add to the oysters. Mix well, then boil for one minute. Pour the whole into a deep baking dish. Roll out on a lightly floured table a quarter pound of pie paste, exceedingly thin. Egg the edges of the pie dish, then cover the dish with the paste. Carefully press the paste all around the edges, trim well; make four very small incisions on top of the paste, lightly egg the surface, then set the dish in a moderate oven to bake for fifteen minutes, or until a nice golden colour. Remove and serve.