Sauce with Oysters and Bacon

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Preparation info

    • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take Oysters being parboil’d and clenged from the grunds, mingle them with pepper, salt, beaten nutmeg, time, and sweet marjoram, fill the Pullets belly, and roast it, as also two or three ribs of interlarded bacon, serve it in two pieces into the dish with the pullet; then make sauce of the gravy, some of the oysters liquor, oysters and juice of oranges boil’d together, take some of the oysters out of the pullets belly, and lay on the breast of it, then put the sauce to it with slices of lemon.