OYSTER LOAF (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
A Creole Recipe
OYSTER LOAF
1 loaf of bread,
1 quart of oysters fried,
1/2 teacup of tomato catsup,
1/2 dozen small pickles or 1 dozen olives.
Cut off one end of loaf and remove the soft inside, leaving a shell, which thoroughly butter and place in oven to toast.
Fill with a layer of hot fried oysters, a little catsup, and pickles or olives, another layer of oysters, till shell is filled.
Fasten the top on, cut in slices, and serve very hot.
A nice supper dish after theatre.
This cookbook may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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