Oyster Loaves

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Cut out the crumb of three French rolls.
  2. Lay them before the fire till they are hot through, turning them often.
  3. Melt half a pound of butter.
  4. Put some into the loaves.
  5. Put on their tops, and boil them till they are buttered quite through.
  6. Take a pint of oysters, stewed with half a pint of water, one anchovy, a little pepper and salt, a quarter of a pound of butter, and as much sauce as will make your sauce thick.
  7. Give it a boil.
  8. Put as many oysters into your loaves as will go in.
  9. Pour the rest of the sauce all over the loaves in the dish in which they are served up.
Original Text
Oyster Loaves. Cut out the crumb of three French rolls; lay them before the fire till they are hot through, turning them often. Melt half a pound of butter; put some into the loaves; put on their tops, and boil them till they are buttered quite through. Then take a pint of oysters, stewed with half a pint of water, one anchovy, a little pepper and salt, a quarter of a pound of butter, and as much sauce as will make your sauce thick. Give it a boil. Put as many oysters into your loaves as will go in; pour the rest of the sauce all over the loaves in the dish in which they are served up.
Notes
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