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

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take eight quarts of the fairest oysters that can be gotten, fresh and new, at the full of the Moon, parboil them in their own liquor, then wipe them dry with a clean cloth, clear the liquor from the dregs, and put the oysters in a well season’d barrel that will but just hold them, then boil the oyster liquor with a quart of white-wine, a pint of wine-vinegar, eight or ten blades of large mace, an ounce of whole pepper, four ounces of white salt, four races of slic’t ginger, and twenty cloves, boil these ingredients four or five warms, and being cold, put them to the oysters, close up the barrel, and keep it for your use.

When you serve them, serve them in a fine clean dish with bay-leaves round about them, barberries, slic’t lemon, and slic’t orange.