Capon Pie

Roasted capon, chestnuts, oysters and seasonings baked into a pastry shell.

Separate the flesh from the bones of a cold roasted capon and cut it into slices with the exception of the thighs and pinions, which should be left whole. Remove the skin from and boil about one-half pound of chestnuts, chop fine in equal quantities some thyme, sweet marjoram and pennyroyal; line a pastrypan with paste, put in it the thighs and pinions and strew over them a quantity of minced onions; then put in flesh of the bird with four sweetbreads and half a dozen oysters cut in halves, season them with sweet herbs, salt, cloves, grated nutmeg and a bit of mace; cover with the chestnuts and put a few small pieces of butter over. Close the pan and bake the pastry in a quick oven. Meanwhile prepare a sauce with gravy, stock, drawn butter, two or three boned and filleted anchovies and a small quantity of grated nutmeg. When cooked, garnish the pasty with slices of lemon, pour the sauce over it, and serve.