Make a pastry dough by using 1 cup of fine almond meal or pine-nut meal, 1 cup of white flour, and enough cold water to mix. Mix the meal and flour, pour on the water a little at a time, and stir into crumbs, removing them to the board as fast as they form, and then press together and roll out half an inch thick. Cut out the patties with a scalloped cooky-cutter, and with a small round cutter placed in the center of the patty, cut half-way through the dough. Place on oiled tins, and bake in the oven the same as biscuits. When taken from the oven, remove the crust on the central part of the patty with a fork, saving it as a cover. Then with a fork remove all the inside, leaving only a good thick crust.
Have ready some vegetable oysters which have been well prepared and sliced slantwise, so as to give them more of an oyster shape. To 4 medium-sized oysters cut in this way, add 1 heaping tablespoonful of rolled oats, a pinch of salt, and enough water to cover them. Put into a basin, and cook in a steamer for two hours. The oatmeal will give them the slimy appearance of real oysters. When done, take out the nicest looking oysters on a plate, and put the rest through a wire sieve for the gravy. Partly fill the patties with the gravy, and then finish filling with the oysters. The gravy may be seasoned with roasted almond or pine-nut butter; then place the piece of round crust that was taken off, back on for a lid, and serve hot. The crumbs taken from the inside may be used to thicken the soup or gravy if it is too thin.