Oysters in Gravy63

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

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  • 6 oz/150 g onion, peeled
  • 12 oysters
  • ½


Simmer the onion for 15 minutes, then chop finely.

Scrub the oyster shells, open them, saving their liquor. Rinse the oysters in cold water.

Place all except the oysters in a pan, simmer for 10 minutes, then add the oysters and simmer for 2 minutes before serving.