[Sca-cooks] Oysters was NOT OT: genetically engineereed foods

[Daniel Myers]

On Wednesday, September 3, 2003, at 11:30 PM, Terry Decker wrote:

> How about oysters?  From Pliny, we know the Romans created oyster beds 
> and
> practiced a form of aquaculture.  So what happened to them after the 
> glory
> faded.  Do we have any recipes from within period?  Do we have any
> references?

Heaps!  How are these for a start ...


 From Two Fifteenth-Century Cookery-Books:

Oystres en grauey. Take gode Mylke_of_Almaundys, an drawe it wyth Wyne 
an gode Fysshe brothe, an sette it on the fyre, & let boyle; & caste 
ther-to Clowes, Maces, Sugre an powder Gyngere, an a fewe parboylid 
Oynonys y-mynsyd; than take fayre Oystrys, & parboyle hem in fayre 
Water, & caste hem ther-to, an lete hem boyle to-gederys; & thanne 
serue hem forth.

Oystrys in grauy bastard. Take grete Oystrys, an schale hem; an take 
the water of the Oystrys, & ale, an brede y-straynid, an the water 
also, an put it on a potte, an Gyngere, Sugre, Saffron, powder pepir, 
and Salt, an let it boyle wyl; then put yn the Oystrys ther-to, and 
dresse it forth.

Oystrys in bruette. Take an schene Oystrys, an kepe the water that 
cometh of hem, an strayne it, an put it in a potte, & Ale ther-to, an a 
lytil brede ther-to; put Gyngere, Canel, Pouder of Pepir ther-to, 
Safroun an Salt; an whan it is y-now al-moste, putte on thin Oystrys: 
loke that they ben wyl y-wasshe for the schullys: & than serue forth.

Oystres in grauey. Take almondes, and blanche hem, and grinde hem, and 
drawe hem thorg a streynour wit wyne, and with goode fress brot into 
gode mylke, and sette hit on the fire and lete boyle; and cast thereto 
Maces, clowes, Sugur, pouder of Ginger, and faire parboyled oynons 
myced; And then take faire oystres, and parboile hem togidre in faire 
water; And then caste hem there-to, And lete hem boyle togidre til they 
ben ynowe; and serue hem forth for gode potage.

Oystres in cevey. Take oystres and shell hem and put hem in a vessell, 
(and the water that is within the oystres with-all;) And cast therto a 
litul wyne, And sette hem over the fire, and parboyle hem; And then 
take faire the oystres vppe of the brot, and put hem in a faire potte; 
And take the same brot, and drawe hit thorg a streynour, and cast hit 
in-to the oystres, And sette hit ouer the fire; And take a litull Of 
the same brot ayen; and a litull wyne, and put hit yn a faire vessell, 
and put there-to browne crustes and pouder canell, and draw hit thorg a 
streynour; and myce oynons small, and fry hem in oyle or in butter, and 
caste hem there-to, and sette ouer the fire. And whan the oystres 
boyleth, caste the licoure there-to, and ceson hit vppe with pouder of 
peper, salt, and a litel saffron, and cast there-to a litul vinegre, 
that hit be poynant there-of in the sesenyng and browne also; And serue 
hit fort for a gode potage.


 From Forme of Cury:

OYSTERS IN GRAVEY. XX.VI. I. Schyl Oysters and seeth hem in wyne and in 
hare own broth. cole the broth thurgh a cloth. take almandes blaunched, 
grynde hem and drawe hem up with the self broth. & alye it with flour 
of Rys. and do the oysters therinne, cast in powdour of gyngur, sugur, 
macys. seeth it not to stondyng and serue forth.

MUSKELS IN BREWET. XX.VI. II. Take muskels, pyke hem, seeth hem with 
the owne broth, make a lyour of crustes & vynegur do in oynouns mynced. 
& cast the muskels therto & seeth it. & do therto powdour with a lytel 
salt & safron the samewise make of oysters.

OYSTERS IN CYNEE. XX.VI. III. Take Oysters parboile hem in her owne 
broth, make a lyour of crustes of brede & drawe it up with the broth 
and vynegur mynce oynouns & do therto with erbes. & cast the oysters 
therinne. boile it. & do therto powdour fort & salt. & messe it forth.

XIV - FOR TO MAKE OYSTRYN IN BRUET. They schul be schallyd and ysod in 
clene water grynd peper safroun bred and ale and temper it wyth Broth 
do the Oystryn ther'ynne and boyle it and salt it and serve it forth.


 From Liber cure cocorum:

For to make potage of oysturs. Perboyle thyn oysturs and take hom oute. 
Kepe welle thy bre with outen doute, And hakke hom on a borde full 
smalle, And bray in a morter thou schalle. Do hom in hor owne brothe 
for goode, Do mylke of almondes ther to by the rode, And lye hit up 
with amydone, And frye smalle mynsud onyone In oyle, or sethe hom in 
mylke thou schalle. Do powdur therto of spyces withalle, And coloure 
hit thenne with safron gode. Hit is holden restoratyf fode.

Oystere in browet. Take and schole hom and sethe hom in clene water. 
Grynde peper and safroun with brede and ale, temper hit Up with the 
same brothe, and do the oysters ther in, and Let hit boyle and cast 
salt therin and messe hit forthe.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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