Oystres en Grauey

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

DESCRIPTION: Oysters in Almond Milk

ORIGINAL RECEIPT:

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.

MODERN RECIPE:

• 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

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.

NOTES ON THE RECIPE:

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