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Small bread-bun, hollowed out and the cavity filled with cooked oysters and breadcrumb. Known at least since Moxon 1764.
Benjamin Disraeli's 'Venetia' has; "The repast closed with a dish of oyster loaves and a pompetone of larks."
See; Mushroom Loaves
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
173. To make OYSTER LOAVES.
Take half a dozen French loaves, rasp them and make a hole at the top, take out all the crumbs and fry them in butter till they be crisp; when your oysters are stewed, put them into your loaves, cover them up before the fire to keep hot whilst you want them; so serve them up.
They are proper either for a side-dish or mid-dish.
You may make cockle loaves or mushroom-loaves the same way.
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