Search Results

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

229. HOW OYSTERS ARE COOKED. Oysters are eaten fried with oil, and your pepper, and saffron, and your spices, and orange juice; and cast into your escabeche with your bay leaves.

And they are eaten roasted with your pepper.

And they are eaten boiled in your water, and oil, and spices gently fried first with your onion and oil in a frying-pan; or the onion gently fried alone in the frying pan; and cast in the pot with vinegar to taste, and some good herbs.

And they can be cooked in a casserole with your water and oil and spices and good herbs with onion gently fried in your frying-pan, and cast within, and your little taste of vinegar.

Other versions of this recipe:

How one should prepare oysters (Das Kuchbuch der Sabina Welserin)

Oysters (Le Viandier de Taillevent)