Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Oyster Loaves
Fish - Shellfish

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.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018