The Forms of Oyster Pyes: Otherways

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take the meat out of the bodies, and put it in a pipkin with some cinamon, wine vinegar, butter, and beaten ginger, stew them and serve them as the former, dished with the legs about them.

Sometimes you may add sugar to them, parboil’d grapes, gooseberries, or barberries, and in place of vinegar, juyce of oranges, and run them over with beaten butter.