A Boke of Gode Cookery Presents

Oystres en Grauey

PERIOD: England, 15th century | SOURCE: Harleian MS. 279 | CLASS: Authentic

DESCRIPTION: Oysters in Almond Milk


Take gode Mylke of Almaundys, an drawe it wyth Wyne an gode Fysshe brothe, an sette it on the fyre, & lat 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.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


  • 2 C oysters, fresh or canned
  • 3 C almond milk, made with dry wine [separate recipe]
  • 1 C fish stock
  • 1 medium onion, minced
  • 2 T sugar
  • 1/4 tsp powdered ginger
  • 1/8 tsp each cloves and mace
1.  In a saucepan, over high heat, bring water to a boil, and parboil the oysters for about five minutes, or until they are nearly done. Drain.

2.  In a large pot, over medium heat, combine almond milk, minced onions, fish stock, spices and sugar.  Bring to a boil, reduce heat, and simmer, stirring constantly, for about twenty minutes, or until onions are done.

3.  Stir in parboiled oysters.  Simmer, stirring frequently, for another ten minutes.  If the almond milk starts to get too thick, add more stock or wine.  Serve in individual bowls.

Serves four to six.


I have chosen to add fish stock to almond milk made with wine, rather than make thin almond milk with stock and wine.  The result is similar.

Oystres en Grauey is featured in Servise on a Fisshe Day

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Oystres en Grauey © 2002 Rudd Rayfield | This page © 2002 James L. Matterer

A Newe Boke of Olde Cokery

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