Oysters in gravy

Enseignements qui enseingnent a apareillier toutes manieres de viandes (France, ca. 1300 - D. Myers, trans.)

Oysters in gravy, first cooked in water and onions, with pepper and saffron and with an aillie of almonds. Oysters again with salt and bread well leavened.

Fourme of Curye [Rylands MS 7] (England, 1390)

.Cxvix. Oysters in gravy. Schyl oysters and seeth hem in wyne & in har owne broth, cole the broth thorow a cloth, take almaundes blaunched, grynde hem & drawe hem up with the self broth & alye hit with flour of ryse & do the oysters therinne, cast in poudour ginger, sugur maces, qbybus & salt, seeth hit not to stondyng & serve hit forth.

Forme of Cury (England, 1390)

OYSTERS IN GRAVEY. XX.VI. I. Schyl Oysters and seeþ 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 wiþ flour of Rys. and do the oysters þerinne, cast in powdour of gyngur, sugur, macys. seeþ it not to stondyng and serue forth.

Two Fifteenth-Century Cookery-Books (England, 1430)

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

Two Fifteenth-Century Cookery-Books (England, 1430)

Oystres in grauey. Take almondes, and blanche hem, and grinde hem, and drawe hem thorgh a streynour with wyne, and with goode fressh broth 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.

Recipes from the Wagstaff Miscellany (England, 1460)

Oysters in grave. Schelle oystrys in to a pott and swette ther with put ther to fayre watyr perboyle hem take hem up put hem yn fayre watyr peke hem clene blaunch almondys grynd hem tempyr heme up with the same broth draw up a good mylke do hit in a pott with onyons and hole spycez and a lytyll poudyr of sygureboyle hit to gedyr & doo the oystres ther to & serve hit forth & caste ther yne youre dragge of hole spicys a bovyn & blaunche poudyr.

Thomas Awkbarow's Recipes (MS Harley 5401) (England, 15th century)
[based on a concordance]

Ostyrs in Gravy. Recipe ostyrs, & shell þam & seth þam in wyne or in watur; grind þam & draw þam vp with þe brothe, & alay it with þe flour of ryce, & do þerto þeostyrs; & cast þerto powdyr of gynger, sugur, maces, quibibs, salt, & seth it to it be standyng & serof.