The Forms of Oyster Pyes: Otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Being finely boil’d and cleansed, fry them in clarified butter; being fryed take them up, and put them in a pipkin, put to them some sweet butter chopped parsley, white or claret wine, some grated nutmeg, slices of orange, and a little salt; stew them well together, serve them on sippets; and then run them over with beaten butter, and slices of oranges.