To roast Oysters

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Strain the liquor from the oysters, wash them very clean and give them a scald in boiling liquor or water; then cut small lard of a fat salt eel, & lard them with a very small larding-prick, spit them on a small spit for that service; then beat two or three yolks of eggs with a little grated bread, or nutmeg, salt, and a little rosemary & tyme minced very small; when the oysters are hot at the fire, baste them continually with these ingredients, laying them pretty warm at the fire. For the sauce boil a little white-wine, oyster-liquor, a sprig of tyme, grated bread, and salt, beat it up thick with butter, and rub the dish with a clove of garlick.