To make an Oyster Pye
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To make an Oyster Pye". [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:

To make an Oyster Pye. SAue the liquour of your largest Oysters, season them with Pepper, and Ginger, and put them into a Coffin: put in a minst Onyon, a few Currins, and a good piece of Butter. Then poure in your sirrup, and close it. When it is bakte, cut vp the Pye, and put in a spoonefull of Uinegar, and melted Butter: shake it well together, and set it in againe into the Ouen a little while: Then take it out, and serue it in.



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]

To make a pie of Oysters. Take the Oysters out of the shells, & wash them with a little white wine, & put them in the pie until the pie is more than half full, then put therein a little pepper, nutmeg, chopped marjoram, a little orage & fresh butter, a little salt, then cover the pie: if you want, put therein a fresh citron in slices you can make it. [Ouverture de Cuisine]

[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
pies
pepper
ginger
pie_crust
onions
butter


[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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[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 "A NEVV BOOKE of Cookerie". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?nevvb:28>. Accessed on October 23, 2019, 3:52 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:89>. Accessed on October 23, 2019, 3:52 am.




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