Oyſter Loaves

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the oyster filling
For the rolls
Instructions (8)
  1. Fry the French rolls as above.
  2. Stew half a pint of oysters in their own liquor.
  3. Take out the oysters with a fork.
  4. Strain the liquor to them.
  5. Put them into a sauce-pan again with a glass of white wine, a little beaten mace, a little grated nutmeg, and a quarter of a pound of butter rolled in flour.
  6. Shake them well together.
  7. Put them into the rolls.
  8. Rub in crumbs of two rolls, and toss up the oysters.
Original Text
To make Oyſter Loaves. FRY the French rolls as above, take half a pint of oyſters, ſtew them in their own liquor, then take out the oyſters with a fork, ſtrain the liquor to them, put them into a ſauce-pan again, with a glaſs of white wine, a little beaten mace, a little grated nutmeg, a quarter of a pound of butter rolled in flour, ſhake them well together, then put them into the rolls, and theſe make a pretty ſide-diſh, for a firſt courſe. You may rub in crumbs of two rolls, and toſs up the oyſters.
Notes
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