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oystres In Grauey

This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Oystres in grauey. Take almondes, and blanche hem, and grinde hem, and drawe hem thorgh a streynour with wyne, and with goode fressh broth into gode mylke, and sette hit on the fire and lete boyle; and cast thereto Maces, clowes, Sugur, pouder of Ginger, and faire parboyled oynons myced; And then take faire oystres, and parboile hem togidre in faire water; And then caste hem there-to, And lete hem boyle togidre til they ben ynowe; and serue hem forth for gode potage.


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 (Fourme of Curye [Rylands MS 7])

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

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