MC Logo

Lxxxxij - oystrys In Bruette


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"

lxxxxij - Oystrys in bruette. Take an schene (Note: for schele) Oystrys, an kepe the water that cometh of hem, an strayne it, an put it in a potte, and Ale ther-to, an a lytil brede ther-to; put Gyngere, Canel, Pouder of Pepir ther-to, Safroun an Salt; an whan it is y-now al-moste, putte on thin Oystrys: loke that they ben wyl y-wasshe for (Note: on account of) the schullys: and than serue forth.

autodoc



Other versions of this recipe:

Oystere in browet (Liber cure cocorum [Sloane MS 1986])

Oysters in Brewete (Thomas Awkbarow's Recipes (MS Harley 5401))

FOR TO MAKE OYSTRYN IN BRUET (Forme of Cury)




Home : Recipes : Menus : Search : Books : FAQ : Contact