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oystres In Cevey


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 cevey. Take oystres and shell hem and put hem in a vessell, (and the water that is within the oystres with-all;) And cast therto a litul wyne, And sette hem over the fire, and parboyle hem; And then take faire the oystres vppe of the broth, and put hem in a faire potte; And take the same broth, and drawe hit thorgh a streynour, and cast hit in-to the oystres, And sette hit ouer the fire; And take a litull Of the same broth ayen; and a litull wyne, and put hit yn a faire vessell, and put there-to browne crustes and pouder canell, and draw hit thorgh a streynour; and myce oynons small, and fry hem in oyle or in butter, and caste hem there-to, and sette ouer the fire. And whan the oystres boyleth, caste the licoure there-to, and ceson hit vppe with pouder of peper, salt, and a litel saffron, and cast there-to a litul vinegre, that hit be poynant there-of in the sesenyng and browne also; And serue hit forth for a gode potage.

autodoc



Other versions of this recipe:

OYSTERS IN CYNEE (Forme of Cury)

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




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