Oysters in Ale

Oysters were cheap food for the poor and a delicacy for the rich, eaten in vast numbers along the coast. Warming them in ale with butter was a tavern dish, made in minutes and eaten with bread.

1. Open the oysters over a bowl and save their liquor.

2. Warm the ale in a small pan with the oyster liquor, a knob of butter, and a good grind of pepper.

3. Slip the oysters into the barely simmering liquid and cook just until their edges curl.

4. Taste and add a little salt and more butter if you like.

5. Serve at once in the pan, with coarse bread to dip.