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Random Medieval Recipe of the Day:

To sowce Oysters. TAke out the meat of the greatest Oysters: saue the liquor that commeth from them, and streine it into an earthen Pipkin: put into it halfe a pinte of white Wine, and halfe a pinte of white Wine vineger: put in some whole Pepper, and sliced Ginger. Boyle all these together with two or three Cloaues, when it hath boyled a little, put in your Oysters, and let them boyle two or three walmes, but not too much. Then take them vp, and let the sirrup stand vntill it be cold: then put in your Oysters, and so you may keepe them all the yeere. [A NEVV BOOKE of Cookerie (England, 1615)] (permanent link)