To sowce Oysters
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To sowce Oysters". [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 sowce Oysters. TAke out the meat of the greatest Oysters: saue the liquor that commeth from them, and streine it into an earthen Pipkin: put into it halfe a pinte of white Wine, and halfe a pinte of white Wine vineger: put in some whole Pepper, and sliced Ginger. Boyle all these together with two or three Cloaues, when it hath boyled a little, put in your Oysters, and let them boyle two or three walmes, but not too much. Then take them vp, and let the sirrup stand vntill it be cold: then put in your Oysters, and so you may keepe them all the yeere.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
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