A Muscle Pye

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Make a good Crust, lay it all over the Dish, wash your Muscles clean in several Waters, then put them in a deep Stew-pan, cover them, and let them stew, till they are all open, pick them out, and see there be no Crabs under the Tongue; put them in a Sauce-pan, with two or three Blades of Mace, strain the Liquor just enough to cover them, a good Piece of Butter, and a few Crumbs of Bread; stew them a few Minutes, fill your Pye, and put on the Lid, and bake it half an Hour. So you may make an Oyster Pye.