To Jelly Oysters

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take ten flounders, two small pikes or plaice, and 4 ounces of ising glass; being finely cleansed, boil them in a pipkin in a pottle of fair spring-water, and a pottle of white-wine, with some large mace, and slic’t ginger; boil them to a jelly, and strain it through a strainer into a bason or deep dish; being cold pare off the top and bottom and put it in a pipkin, with the juyce of six or seven great lemons to a pottle of this broth, three pound of fine sugar beaten in a dish with the whites of twelve eggs rubbed all together with a rouling-pin, and put amongst the jelly, being melted, but not too hot, set the pipkin on a soft fire to stew, put in it a grain of musk, and as much ambergriece well rubbed, let it stew half an hour on the embers, then broil it up, and let it run through your jelly-bag; then stew the oysters in white wine, oyster-liquor, juyce of orange, mace, slic’t nutmeg, whole pepper, some salt, and sugar; dish them in a fine clean dish with some preserved barberries, large mace, or pomegranat kernels, and run the jelly over them in the dish, garnish the dish with carved lemons, large mace, and preserved barberries.