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oyster broth

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Oyster Broth. Scald and wash your oysters very well, cook them just until they boil, and set them to drain, and fry them with cooked onion in oil; then take toasted bread or a very large quantity of bread crumbs, and put to soak in pea water or in the water the oysters were boiled in and sweet wine, and strain: then take cinnamon, clove, long pepper, grain and saffron to give color, grind and moisten with verjuice and vinegar and set aside; then grind your toasted bread or bread crumbs with the water left from cooking peas or oyster-water and also the oysters since they will not have been cooked enough.

