Oysters have about the same composition as milk, containing carbohydrate matter which most flesh foods lack. Since they cost at least five times as much as milk, they are clearly not an economical food; but their flavor and ease of digestibility are highly prized. Large oysters are, generally speaking, more nutritious than small ones.
Take up each oyster separately in the fingers and remove all bits of shell and seaweed. Pour cold water over them to cleanse them, and drain them in a strainer.
Oyster liquid is seldom used, as enough comes from the oysters in cooking, but if desired it should be strained through clean cheese-cloth before using.
Oysters are easily digested, especially when eaten raw. - The Settlement Cook Book, Milwaukee, 1901
Make a rich pie crust, and proceed as you would to make any pie with top crust. Have nice fat oysters and put on a thick layer, with plenty of lumps of butter; salt and pepper, and sprinkle over cracker crumbs. Put in the least bit of water, and cover with crust. Bake, and serve with turkey.
For crust make a dough as for baking powder biscuit. Take one quart of oysters; remove a half dozen good-sized ones into a saucepan; put the rest into bottom of your baking dish. Add four spoons of milk; salt to taste, and dot closely with small lumps of butter. Over this put your crust, about as thick as for chicken pie, and place in oven to bake until crust is well done. Take the oyster left, add one-half cup water, some butter, salt and pepper; let this come to a boil; thicken with flour and milk, and serve as gravy with the pie.