Take a large round dish, butter it and spread a rich paste over
the sides, and round the edge, but not at the bottom.

Salt oysters will not do for pies. They should be fresh, and as
large and fine as possible.

Drain off part of the liquor from the oysters. Put them into a
pan, and season them with pepper, salt and spice. Stir them well
with the seasoning. Have ready the yolks of eggs, chopped fine,
and the grated bread. Pour the oysters (with as much of their
liquor as you please) into the dish that has the paste in it.
Strew over them the chopped egg and grated bread.

Roll out the lid of the pie, and put it on, crimping the edges
handsomely.

Take a small sheet of paste, cut it into a square and roll it up.
Cut it with a sharp knife into the form of a double tulip.

Make a slit in the centre of the upper crust, and stick the tulip
in it.

Cut out eight large leaves of paste, and lay them on the lid.

Bake the pie in a quick oven.

If you think the oysters will be too much done by baking them in
the crust, you can substitute for them pieces of bread, to keep up
the lid of the pie.