Iusculum ostrearum

Iusculum ostrearum ex ostreis crudis, ad tempus cum iusculo condimentisque coctis, ad fercula varia accommodanda et aromatizanda paratur. Differt a liquamine ostrearum: hoc enim ad usum posteriorem conditur et sub variis nominibus venditatur.

Kepiting saus tiram ("cancer ex iusculo ostrearum") Jakartae in popina inlatus

Praeceptum iusculi ostrearum (Richard Briggs, The English Art of Cookery [1788] p. 126)

Bibliographia

Praecepta culinaria

• 1747 : Hannah Glasse, The Art of Cookery Made Plain and Easy (Londinii, 1747) pp. 34, 61, 88 ("To make mock oyster-sauce; To make oyster-sauce [etc.]")
• 1788 : Richard Briggs, The English Art of Cookery. Londinii: G. G. J. and J. Robinson, 1788 (pp. 126-127 apud Google Books) ("Oyster sauce for fish; Oyster sauce for boiled turkey, fowls, or any white meat")
• 1813 : Louis Eustache Ude, The French Cook (Londinii) pp. 103-104, 360-361 ("cabilleau, sauce aux huîtres; sauce aux huîtres pour le poisson; sauce aux huîtres pour entrées")
• 1861 : Herbert Byng Hall, The Oyster: where, how, and when to find, breed, cook, and eat it (Londinii: Trübner, 1861) pp. 59-62 ("Oyster sauce")