CHICKEN AND OYSTER PIE

1 stewing chicken

1 pt. oysters

¼ lb. butter

salt and pepper

a little flour

pastry crust

Stew chicken until tender, season with ¼ lb. butter, salt and pepper. Line deep dish with pastry crust. Pour in the stewed chicken and cover loosely with a crust in the center of which a hole the size of a tea cup has been cut. Prepare separately 1 pt. oysters, heating the liquor with a little flour and water. Season with salt, pepper and 2 tablespoons of butter. When it comes to a boil, pour over oysters. 20 minutes before pie is done, lift the top crust and put the oyster mixture in.