Oyster Loaf.
Cut the top from a well baked loaf of bread remove the soft part leaving the crust ¹⁄₂ inch thick, make a rich oyster stew, thicken a little and fill the loaf with alternate layers of bread crumbs and oysters. Replace the top of loaf, glaze the whole with beaten yolk of egg and place in oven for 10 minutes. Serve very hot.