Shewing the exactest Ways of Dressing all manner of Shell-Fish: Otherways

Preparation info

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take a quart of great oysters, parboil them in their own liquor, and stew them in a pipkin with some capers, large mace, a faggot of sweet herbs, salt, and butter, being finely stewed, serve them on slices of dryed French bread, round the oysters slic’t lemon, and on the pottage boil’d spinage, minced, and buttered, but first pour on the broth.