Oyster Loaves Recipe

Cut out the crumb of three French rolls; lay them before the fire till

they are hot through, turning them often. Melt half a pound of butter;

put some into the loaves; put on their tops, and boil them till they are

buttered quite through. Then take a pint of oysters, stewed with half a

pint of water, one anchovy, a little pepper and salt, a quarter of a

pound of butter, and as much sauce as will make your sauce thick. Give

it a boil. Put as many oysters into your loaves as will go in; pour the

rest of the sauce all over the loaves in the dish in which they are

served up.

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