OYSTER LOAF

Originally Published:
1899 Ann Arbor Cookbook, 1899
Original Images:

Cut a long loaf of bread into slices about 2 inches thick; a baker's long 5 cent loaf will make 6. Dig out the crumbs in center of each piece, leaving sides and bottom like a box, i. e., make a square box of each piece of bread. Brush each box over with melted butter, and put in quick oven till light brown. Fill with creamed oysters and serve.