15th Century Oyster dish (translated and easy)

Oysters in Bruette (oysters in beer)

This particular dish has been a favorite of mine.  When I found it, it was in old French.  A friend of mine who specializes in European history, helped me translate the dish.

I was fortunate enough to test this in my kitchen and it is pretty good.  I usually serve this with some French bread to sop the sauce.

1 1/4 c oysters
3/4 c liquid from oysters
3/4 c ale  (I recommend a dark, heady ale)
2 slices bread, torn up small
1/8 t cinnamon
3 pinches of ground clove
3/16 t ginger
1/4 t sea salt
a few shakes of pepper
a pinch of saffron

Rinse and strain shelled oysters.   In a pot add the ale and the bread. Place the pot over medium heat and add the seasonings and begin to simmer.  Once the bread comes apart and begins to thicken the “broth,” add the oysters until done.


About anj68

Alice uses cast iron pots and wooden utensils and keeps the recipes as close to the traditional recipe as possible. She even utilizes a fire pit located outside her home to test authentic recipes. For more information about Alice the Cook, visit her website at http://www.alicethecook.com In future blogs, I will offer recipes, kitchen hints, and historical cooking lessons.
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