Transcribe
Translate
American cookbook, October 1933
Page 29
More information
digital collection
archival collection guide
transcription tips
29 Oyster Loaf 1 well shaped loaf of bread. 1 pt. oysters Cut off all crust. Leave wall 3/8" thick. (cut out cube of bread.) Butter inside and outside of bread. Line shell with wafer thin slices of lemon-pickles. Roll oyster in hard bread crumbs - fry until slightly brown. Another layer of lemons and some catsup. Put on lid. Very hot oven until bread is toasted and oysters very hot. Cream sauce - lemon dash of cayenne pepper, horseradish (just a suspicion).
Saving...
prev
next
29 Oyster Loaf 1 well shaped loaf of bread. 1 pt. oysters Cut off all crust. Leave wall 3/8" thick. (cut out cube of bread.) Butter inside and outside of bread. Line shell with wafer thin slices of lemon-pickles. Roll oyster in hard bread crumbs - fry until slightly brown. Another layer of lemons and some catsup. Put on lid. Very hot oven until bread is toasted and oysters very hot. Cream sauce - lemon dash of cayenne pepper, horseradish (just a suspicion).
Szathmary Culinary Manuscripts and Cookbooks
sidebar
