Iusculum ostrearum

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

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

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.

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")