Boil a Pheasant till almost done; it will finish cooking in the pie. Make as much gravy as the size of the bird will require, add half a cup of milk, season and thicken it. Make a good pie-crust, and then put the pieces of Pheasant in a pie-dish, which must be hot. Scatter some raw Oysters among the pieces of Pheasant, pour over all enough gravy to fill the dish to the depth of one inch, and cover it with the crust, which must be pressed against the edge so that it will adhere. Let it bake for half an hour. After it is cooked, pour in remainder of the gravy in the slit in the top of the crust.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)