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To Sowce oysters

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

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.


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