A Small Loaf with Oysters

Learn about this recipe from our Historic Foodways staff, then try it at home.

This recipe represents a type of presentation using dinner rolls as a serving dish. There were many variations on this basic idea. Asparagus, mushrooms, ham, sausage, and even chocolate were all used as fillers in these recipes. Here, rolls are paired with another classic ingredient found in the Chesapeake: oysters.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 4 hard crusted rolls (such as French or Portuguese rolls)
• 2 shallots
• 2 Tbsp. chopped parsley
• 1 cup chopped mushrooms
• 1 Tbsp. butter or vegetable oil
• 2 pints of oysters
• 1 Tbsp. flour
• Salt
• Pepper
• ¼ tsp. nutmeg
• ¼ tsp. allspice

Instructions

1. Sauté mushrooms, shallots, and parsley in butter until soft.
2. Add oyster liquor and spices and cook until hot.
3. Add flour to the mixture and cook until thick. Take the pan off the heat and add the oysters. Cover the pan and set aside. The oysters will cook gently off the heat.
4. Cut a small circle in the bottom of each bread roll and lift it out to use later as a plug. Using your finger or small knife, gently hollow out the interior without puncturing the outer crust.
5. Fill rolls with oyster mixture; replace bread circle.
6. Place in pan, plug side down, and bake in a 350°F oven until brown.
7. Serve immediately.