Oysters in gravy
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Enseignements qui enseingnent a apareillier toutes manieres de viandes (France, ca. 1300 - D. Myers, trans.), entitled "Oysters in gravy". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Oysters in gravy, first cooked in water and onions, with pepper and saffron and with an aillie of almonds. Oysters again with salt and bread well leavened.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

ixl - Oystres en grauey. Take gode Mylke of Almaundys, an drawe it wyth Wyne an gode Fysshe brothe, an sette it on the fyre, and let boyle; and caste ther-to Clowes, Maces, Sugre an powder Gyngere, an a fewe parboylid Oynonys y-mynsyd; than take fayre Oystrys, and parboyle hem in fayre Water, and caste hem ther-to, an lete hem boyle to-gederys; and thanne serue hem forth. [Two Fifteenth-Century Cookery-Books]

Ostyrs in Gravy. Recipe ostyrs, & shell þam & seth þam in wyne or in watur; grind þam & draw þam vp with þe brothe, & alay it with þe flour of ryce, & do þerto þe ostyrs; & cast þerto powdyr of gynger, sugur, maces, quibibs, salt, & seth it to it be standyng & serof. [Thomas Awkbarow's Recipes (MS Harley 5401)]

OYSTERS IN GRAVEY. XX.VI. I. Schyl Oysters and seeþ hem in wyne and in hare own broth. cole the broth thurgh a cloth. take almandes blaunched, grynde hem and drawe hem up with the self broth. & alye it wiþ flour of Rys. and do the oysters þerinne, cast in powdour of gyngur, sugur, macys. seeþ it not to stondyng and serue forth. [Forme of Cury]

.Cxvix. Oysters in gravy. Schyl oysters and seeth hem in wyne & in har owne broth, cole the broth thorow a cloth, take almaundes blaunched, grynde hem & drawe hem up with the self broth & alye hit with flour of ryse & do the oysters therinne, cast in poudour ginger, sugur maces, qbybus & salt, seeth hit not to stondyng & serve hit forth. [Fourme of Curye [Rylands MS 7]]

Oystres in grauey. Take almondes, and blanche hem, and grinde hem, and drawe hem thorgh a streynour with wyne, and with goode fressh broth into gode mylke, and sette hit on the fire and lete boyle; and cast thereto Maces, clowes, Sugur, pouder of Ginger, and faire parboyled oynons myced; And then take faire oystres, and parboile hem togidre in faire water; And then caste hem there-to, And lete hem boyle togidre til they ben ynowe; and serue hem forth for gode potage. [Two Fifteenth-Century Cookery-Books]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

seafood
onions
pepper
saffron
nuts
salt
bread


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ensei:54>. Accessed on February 26, 2020, 12:18 pm.

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:39>. Accessed on February 26, 2020, 12:18 pm.

Searchable index of "Thomas Awkbarow's Recipes (MS Harley 5401)". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?thoma:76>. Accessed on February 26, 2020, 12:18 pm.

Searchable index of "Forme of Cury". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?forme:120>. Accessed on February 26, 2020, 12:18 pm.

Searchable index of "Fourme of Curye [Rylands MS 7]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?fourm:120>. Accessed on February 26, 2020, 12:18 pm.




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