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Oysters in Cynee (Oysters in Spiced Bread Sauce)
Oysters in Cynee (Oysters in Spiced Bread Sauce) is a traditional Medieval recipe from the Forme of Cury for a classic dish of parboiled oyster meat cooked and served in a sauce of breadcrumbs, vinegar, spices, herbs and oyster liquor. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Oysters in Spiced Bread Sauce (Oysters in Cynee).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesHerb RecipesBread RecipesBritish RecipesEnglish Recipes
Original Recipe
Oysters in Cynee
(from A Forme of Cury)
Ꞇe oyſters ꝑboyle he̅ in þeyrꝰ owne broꞇh · make a lyo of cruſtꝰ of breꝺe +̅ ꝺɼawe hiꞇ ỽp wꞇþe broꞇh +̅ ỽynegꝰ mynce oynos anꝺ ꝺo þꝰ wiþ erbes +̅ caſt þe oyſters þꝰinne +̅ boyle hit +̅ ꝺo þꝰto pouꝺo foꝛt +̅ salꞇ +̅ meſſe [iꞇ] foꝛꞇh ·
Translation
Oysters in Spiced Bread Sauce
Take oysters and parboil them in their own liquor. Make a liaison of the crusts of bread and strain it with the stock and vinegar. Mince onions and add to a pan with herbs. Add the oysters to this and boil it. Add to this powder fort and salt and serve it forth.
Modern Redaction
Method:
Shuck the oysters and combine in a pan with their strained liquor and 60ml wine or water. Bring to a simmer, cover with a tight-fitting lid and steam for 5 minutes. Remove the oyster meats then strain the liquor from the pan and make up to 300ml with water.
Combine the liquor and vinegar in a bowl then work in the breadcrumbs and set aside to soak for 10 minutes before adding the onion, chopped herbs and powder fort. Combine in a pan with the oyster meats, bring to a boil and cook for 5 minutes (add a little water or wine if the sauce is too thick).
Serve hot.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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