Oysters, crab and lobster are the stars of this rich stew, which is based on a thick broth of mutton and veal.
To Make Crab & Lobster Soop
Take a neck of mutton & a nuckle of veal. Put them over the fire and make some strong broath with a bunch of time, 2 whole onyons & a little whole pepper. Then take all the fish out of 6 lobsters & as many crabs and put it in the strong broath & let them stew one hour over a slow fire with a pint of clarret. Then, strain yr liquor through a hair sieve, put it over the fire with 4 handfulls of grated bread, about a score of oysters & let them stew all together with a qr of a pnd of fresh butter melted in a little flower, with half a greated nutmeg. So thicken it over the fire then serve it up with a broyled crab in the middle & garnish yr dish with sliced lemon and crabs claws.
Lobsters fished from British waters could be bought more cheaply in the 18th century than they are today, and oysters were also used liberally in the Georgian kitchen.
Mutton and oysters were a celebrated combination of the period. Several Georgian cookery books include a recipe for roast mutton, in which oysters are stuffed into slits in the meat before cooking.