• December Recipe of the Month

    What is Christmas without a Christmas dinner? The following menu doesn’t mean that all these items were included in just one meal but was just a series of suggestions of foods in which the cook couold choose as many or as few as desired.


    Boiled turkey with oyster sauce, roast goose with apple sauce, roasted ham, chicken pie, stewed beets, cole-slaw, turnips, salsify, winter squash; mince pie, plum pudding, lemon custard, cranberry pie.

    Roast turkey with cranberry sauce, boiled fowls with celery sauce, boiled ham, goose pie, turnips, salsify, coleslaw, winter squash, beets; mince pudding boiled, lemon pudding baked, pumpkin pudding.

    Mock turtle soup, roast turkey with cranberry sauce, boiled turkey with celery sauce, roasted ham, smoke-tongue, chicken curry, oyster pie, beets, cole-slaw, winter squash, salsify, fried celery; plum pudding, mince pie, calf’s-foot jelly, blanc-mange.”

    Godey’s, December 1863

    Oyster Pie Recipe

    A hundred large fresh oysters

    Yolk of six eggs boiled hard, a

    Large slice of stale bread grate

    Teaspoonful of salt

    Tablespoonful of mixed nutmeg


    Take a large round dish, butter it, and spread a puff paste round the sides, but not at the bottom. 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 the eggs, chopped fine, and the grated bread. Pour the oysters with the liquor into the dish with the puff paste: strew over them the chopped egg and grated bread, roll out the lid of the pie and put it on. Bake the pie in a quick oven.

    Submitted by Emily Burns


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