Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Loaf of white bread; unsliced and staled 1 day if possible |
| \N \N | Melted butter (up to) |
| 2 pints | Fresh oysters; drained |
| \N \N | Corn meal |
| \N \N | Salt |
| \N \N | Pepper (up to) |
| ½ cup | Crosse and Blackwell mustard pickle (optional) |
| ½ cup | Ketchup |
| \N \N | Green olives; preferably with pits |
| 1 \N | Lemon; thinly sliced |
| ¼ cup | Bite-sized pieces of celery |
| \N 5 | servings per loaf. |
Slice top from bread loaf. Remove as much of the crumb as possible to leave an empty crust. Brush melted butter generously inside the empty loaf and on the top. Toast crust and top in oven. Roll oysters in meal, salt and pepper, and fry until crisp and golden. Place a layer of oysters on bottom of loaf followed by small amounts of mustard pickle and ketchup. Press the garnish of olives and lemon slices amongst the oysters. Add more oysters and repeat the process until the loaf is filled. Replace top, reheat briefly in oven, and serve by slicing loaf into several pieces. Yield: 3 to RICHARD ALLIN
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .