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Bethune Family recipe book, October 22, 1826
Page 58
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39 To make an Oyster loaf Take a half penny loaf and a piece out of the top soak the crumbs for it in Lard stew the oysters in their own liquor with wine Mace and anchovies enough to relish them put to them some grated bread beat them up with yolks of eggs put them into loaves cover them with the tops which must be fryed with the loaves. 40 To pot Lobsters Boil the Lobster take only the tail and claws season them with Mace Salt and a good deal of butter to bake with it when baked heat it and put it down in pots cover it with clarifyed butter you may cut it in a days time
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39 To make an Oyster loaf Take a half penny loaf and a piece out of the top soak the crumbs for it in Lard stew the oysters in their own liquor with wine Mace and anchovies enough to relish them put to them some grated bread beat them up with yolks of eggs put them into loaves cover them with the tops which must be fryed with the loaves. 40 To pot Lobsters Boil the Lobster take only the tail and claws season them with Mace Salt and a good deal of butter to bake with it when baked heat it and put it down in pots cover it with clarifyed butter you may cut it in a days time
Szathmary Culinary Manuscripts and Cookbooks
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