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oysters


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Oysters. Cook them in water, fry them in oil with onions, and eat them in Oyster Ragout, or with [Spice] Powder or [Green] Garlic [Sauce].

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Other versions of this recipe:

How one should prepare oysters (Das Kuchbuch der Sabina Welserin)

HOW OYSTERS ARE COOKED (Libre del Coch)


Recipes with similar titles:

Oysters (The Neapolitan recipe collection)




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