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To Stewe oysters.


This is an excerpt from The Second part of the good Hus-wiues Iewell
(England, 1597)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

To stewe Oysters.. TAke your oysters, and put them either in a little skellet ouer the fire, or else in a platter ouer a chaffingdishe of coles, and so let the[n] boile with their licour, swéet butter, vergious, vineger, and pepper, and of the tops of Time a little, till they be enough, and then serue them vpon soppes.

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