To marinate great oysters to be eaten hot

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take three quarts of great oysters ready opened, parboil them in their own liquor, then take them out and wash them in warm water, wipe them dry and flour them, fry them crisp in a frying-pan with three pints of sweet sallet oyl, put them in a dish, and set them before the fire, or in a warm oven; then make sauce with white wine; wine-vinegar, four or five blades of large mace, two or three slic’t nutmegs, two races of slic’t ginger, some twenty cloves, twice as much of whole pepper, and some salt; boil all the foresaid spices in a pipkin, with a quart of white wine, a pint of wine vinegar, rosemary, tyme, winter savory, sweet marjoram, bay leaves, sage, and parlsey, the tops of all these herbs about an inch long; then take three or four good lemons, slic’t dish up the oysters in a clean scowred dish, pour on the broth, herbs, and spices on them, lay on the slic’t lemons, and run it over with some of the oyl they were fried in, and serve them up hot. Or fry them in clarified butter.