The Forms of Oyster Pyes: Otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Being boil’d, take out the meat, break it small, but break the shells as little as you can, then put the meat into a pipkin with claret-wine, wine-vinegar, slic’t nutmeg, a little salt, and some butter; stew all these together softly an hour, being stewed almost dry, put to it a little more butter, and stir it well together; then lay very thin toasts in a clean dish, and lay the meat on them. Or you may put the meat in the shells, and garnish the dish about with the legs, and lay the body or barrel over the meat with some sliced lemon, and rare coloured flowers being in summer, or pickled in winter. Crabs are good the same way, only add to them the juyce of two or three oranges, a little pepper, and grated bread.