DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 180

(180)
To make oyster or Cockle loaves
Take your oysters & Cockles & open them into a
pewter dish saving all the pickle. then put to them a
little drop of water a little mace & grated nutmeg
a lump of butter & a little drop of white wine. a
little grated bread. the yolks of 2 Eggs shake these very
well. then have ready all your white loaves. which
must be done ready thus. Take your loafe & cut a
good peice out of the top & take out all the Crum
you can leaving it like a shell it must be old bread
then fry it pretty browne with butter. & when they are
piping hot put in your Cakes or oysters very hot
into them on the top of the loafe so serve them up
stewd oysters is the same way onely not put into the loaves
It is very pretty to make some puf paist. & make it
into little loaves about the bignesse of a [Crowne?] peice
& make them hollow & fill them with these stewed
oysters or Cockles & so fry them they are pretty
to lay about any made dish. & the other at the top
which is biger is pretty for a side dish.

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(180) To make oyster or Cockle loaves Take your oysters & Cockles & open them into a pewter dish saving all the pickle. then put to them a little drop of water a little mace & grated nutmeg a lump of butter & a little drop of white wine. a little grated bread. the yolks of 2 Eggs shake these very well. then have ready all your white loaves. which must be done ready thus. Take your loafe & cut a good peice out of the top & take out all the Crum you can leaving it like a shell it must be old bread then fry it pretty browne with butter. & when they are piping hot put in your Cakes or oysters very hot into them on the top of the loafe so serve them up stewd oysters is the same way onely not put into the loaves It is very pretty to make some puf paist. & make it into little loaves about the bignesse of a [Crowne?] peice & make them hollow & fill them with these stewed oysters or Cockles & so fry them they are pretty to lay about any made dish. & the other at the top which is biger is pretty for a side dish.