Search Results

This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at MedievalCookery.com

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.

Other versions of this recipe:

Oystres en grauey (Two Fifteenth-Century Cookery-Books)

Ostyrs in Gravy (Thomas Awkbarow's Recipes (MS Harley 5401))

OYSTERS IN GRAVEY (Forme of Cury)

Oysters in gravy (Fourme of Curye [Rylands MS 7])

Oystres in grauey (Two Fifteenth-Century Cookery-Books)