‘Take a new manchet and rasp it and take out the crumbs then take some of the fforced meat and rubb all the manchet round within then put in the Oyster in a little juice of lemon peper and salt then beat yolks of eggs and wash over the loaf then fry them browne in butter.’

This is from the Reading MSS. of 1760. It makes a splendid supper or luncheon dish for two people if one dozen oyster