We find this culinary folly of the last century in the third edition of The Art of Cookery, by a Lady, 1748. ‘Lay it (the butter) in salt and water two or three hours; then spit it, and rub it all over with crumbs of bread, with a little grated nutmeg; lay it to the fire, and as it roasts, baste it with the yolks of two eggs, and then with crumbs of bread, all the time it is roasting: but have ready a pint of oysters stewed in their own liquor, and lay it in the dish under the butter; when the bread has soaked up all the butter, brown the outside, and lay it on your oysters. Your fire must be very slow.’

— John Timbs, Things Not Generally Known, Familiarly Explained, 1859