Crabbe or Lopster boiled

15th century cookbook
Ab. 1420 A.D.

Crabbe or Lopster boiled
-Take a crabbe or a lopster, and stop him in þe vente witℏ on̄ of hire clees, and setℏ him in water, and no salt; or elles stoppe him in þe same maner, and cast him in an̄ oven̄, and bake him, and serue him fortℏ colde. And his sauce is vinegre.

Modern English

Boiled Crab or Lobster
-Take a crab or a lobster, and stop him in the vent(opening) with one of her claws, and boil him in water (with no salt); or else stop him in the same manner, and cast him in an oven and bake him and serve him forth cold. And his sauce is vinegar.

Oysters in Gravey

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Oysters in Gravey
-Schyl Oysters and seeþ hem in wyne and in hare own broth. cole the broth thurgh a cloth. take almandes blaunched, grynde hem and drawe hem up with the self broth. & alye it wiþ flour of Rys. and do the oysters þerinne, cast in powdour of gyngur, sugur, macys. seeþ it not to stondyng and serue forth.

Modern English

Oysters in Gravy
-Shell the Oysters and boil them in wine and in their own broth. Strain the broth through a cloth. Take blanched almonds, grind them and draw them up with the broth (from the oysters) and bind it with rice flour and put the oysters therein, cast in powdered ginger, sugar and mace. Boil this not too thickly and serve it forth.