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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at

.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.

Original manuscript image: f60r / f60v


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 gravy (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

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

Recipes with similar titles:

Oysters in grave (Recipes from the Wagstaff Miscellany)