To make Oyster-Loaves

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Fry the French Roles 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 Roles; and these make a pretty Side-dish for a first Course. You may rub in the Crumbs of two Roles, and toss up with the Oysters.