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Chicken Oyster Pie.
Cut the chicken in suitable pieces for fricassee, and prepare it as for that dish. Line a deep pie dish with a rich crust, and put in a layer of chicken with its gravy, and a layer of raw oysters; sprinkle the latter with salt, pepper and bits of butter. Proceed thus till the dish is full, and cover with a crust of pastry. Bake from 1/3 to 1/2 of an hour. Serve with gravy, made with equal parts of chicken gravy and the oyster juice, thickened with flour and seasoned with salt and pepper.
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