The Forms of Oyster Pyes: Otherways

Preparation info

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Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Being cleansed, fry them in oyl or clarified butter, with some slices of a fresh eel, and some fried sage leaves; stew them in a pipkin with some white-wine, butter, and pepper, and serve them on sippets with beaten butter, and juyce of oranges.