To make Oyster Pottage


Take some boil’d pease, strain them and put them in a pipkin with some capers, some sweet herbs finely chopped, some salt, and butter; then have some great oysters fryed with sweet herbs, and grosly chopped, put them to the strained pease, stew them together, serve them on a clean scowred dish on fine carved fippets, and garnish the dish with grated bread.