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Miss Caldwell's book, 1757-1790
Page 41
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(41) Oyster Loaves Take your little french loaves and cut a bit out of the top of them and take out all the Crumb and fry the Crust brown in fresh butter, then take your oysters and parboil them in their own Liquor & then Strain it through a thin Linnen Cloth and put the oysters and their liquor in a tosspan with half a pint of white wine a little grated Nutmeg and the Crumb of the loaves grated very small, let all these Stew together then role a little butter in some flour and put into it. and let it Boil till it thickens, then put them into your Loaves.
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(41) Oyster Loaves Take your little french loaves and cut a bit out of the top of them and take out all the Crumb and fry the Crust brown in fresh butter, then take your oysters and parboil them in their own Liquor & then Strain it through a thin Linnen Cloth and put the oysters and their liquor in a tosspan with half a pint of white wine a little grated Nutmeg and the Crumb of the loaves grated very small, let all these Stew together then role a little butter in some flour and put into it. and let it Boil till it thickens, then put them into your Loaves.
Szathmary Culinary Manuscripts and Cookbooks
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