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English cookbook, 1700
Page 40
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To make Oster sause to Fowl stew your Oysters in their own Liquor with a little hole pepper & thicken it up with butter a little white wine does well To Stew Oysters Stew your Oysters in their own Liquor & pepper, then have ready crisped some bread crums & put into them wth a lump of butter to thicken it up, you may make Oyster Loves on this maner rasping them very lean & taking out the soft then fry them in butter very crisp & put your Oysters in very hott covering them up wth the peece you
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To make Oster sause to Fowl stew your Oysters in their own Liquor with a little hole pepper & thicken it up with butter a little white wine does well To Stew Oysters Stew your Oysters in their own Liquor & pepper, then have ready crisped some bread crums & put into them wth a lump of butter to thicken it up, you may make Oyster Loves on this maner rasping them very lean & taking out the soft then fry them in butter very crisp & put your Oysters in very hott covering them up wth the peece you
Szathmary Culinary Manuscripts and Cookbooks
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