Oyster Loaf

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Cut off the top of the loaf for a cover.
  2. Scrape out the crumb.
  3. Stew the oysters in their liquor with lemon peel and mace until the liquor is reduced to a very small quantity.
  4. Strain the liquor.
  5. Add a little cream, flour, pepper, and salt to the strained liquor.
  6. Put this liquor and the oysters into the loaf.
  7. Set the loaf into a tin the proper shape, but a little longer.
  8. Bake in a Dutch oven for about 10 minutes.
  9. Ensure the loaf is fresh and the beards and horny parts of the oysters are removed first.
Original Text
"Oyster Loaf." (Miss Ball.) Take a good-sized Tin Loaf, which being flat at the bottom will stand. First cut off the top for a cover. Scraoe out the crumb. Stew 3 doz. oysters in their liquor with a very little lemon peel, and a very little mace till the liquor is reduced to a very small quantity. Strain the liquor, add a little cream, a little flour, pepper and salt. Put this liquor and the oysters into the loaf and set tho loaf into a tin the proper shape, but a little longer, and let it bake about 10 minutes in a Dutch oven. The loaf must be fresh, and the beards and horny parts of the oysters must be taken off first.
Notes
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