The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Oysters in Bastard Gravy

Fish - Shellfish
Historic

Oysters in a sauce of ginger, sugar, saffron, pepper and salt (Austin 1440).


Original Receipt in the 15th Century 'Austin Manuscripts' (Austin 1440)

Oystrys in grauy bastard. Take grete Oystrys, an schale them; an take the water of the Oystrys, & ale, an bread y-straynid, an the water also, an put it on a pot, an ginger, sugar, Saffron, powder pepper, and Salt, an let it boil well; then put yn the Oystrys thereto, and dresse it forth.



See: Bastard Gravy


Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats