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This is an excerpt from Thomas Awkbarow's Recipes (MS Harley 5401)
(England, 15th century)
[based on a concordance]
The original source can be found at Thomas Gloning's website

Ostyrs in Gravy. Recipe ostyrs, & shell þam & seth þam in wyne or in watur; grind þam & draw þam vp with þe brothe, & alay it with þe flour of ryce, & do þerto þe ostyrs; & cast þerto powdyr of gynger, sugur, maces, quibibs, salt, & seth it to it be standyng & serof.

Other versions of this recipe:

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

OYSTERS IN GRAVEY (Forme of Cury)

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

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)