Oysters today are considered a delicacy and the reserve of the rich. Back in the 18th century however, they were served up liberally and savoured by all levels of society. London’s many shellfish shops often offered an ‘oyster room’ where their wares could be sampled on site, and oyster-men did the rounds of the city’s theatres and public houses, selling produce from the oyster-beds of the Kent and Essex coasts. The shores of the Thames are still littered with oyster shells, discarded by Georgian Londoners at a time when the shellfish were considered fast, cheap food.
Whitstable is a fishing town that has that supplied the London markets for centuries. This weekend, hosts of Londoners will be making the journey over to Whitstable harbour for the start of the town’s annual Oyster Festival. It seems a fitting occasion to explore a couple of oyster dishes from The Cookbook of Unknown Ladies.
The recipes below each call for a hundred oysters, making them expensive dishes by today’s standards! While our unknown ladies’ oyster loaves recipe sees each crusty roll stuffed with 16 of the shellfish, Paul Hollywood’s modern version on the BBC website is scaled down to suit 21st century wallets.
This 18th century recipe for oyster loaves calls for 100 oysters!
To Make Oyster Loaves
Take half a dozen of French roules, cut of the top of the crust about the breadth of a shilling piece and scoop out all the crum and be sure not to breake the crust. Then take a hundred of oysters, open them and wash them very well in […] their own liquor. Then take the oysters and some crums of bread and two spoonfulls of their own liquor and a bout half a pint of white wine. Take some mace and cloves and a little nutmeg and pound them in a morter and put all these in your sause pan and stir them all together. When you find your oysters prity well stued, then take three prints of butter drawn very thick, put into your oysters. Take your Frensh roules and fry them in fresh butter, very crisp. Then put your oysters into them. Then put on the tops which you cutt of and keep them very hot till you serve them up.
Our second recipe is for an ‘oyester pye’. This is a hearty dish: oysters, sweetbreads, boiled eggs and chestnuts are just a few of the ingredients:
Extract from an 18th century recipe for “oyester pye” from The Cookbook of Unknown Ladies
An Oyester Pye
Take an hundred of the largest oysters you can get. Wash them, when opend, in […] warm water. Strain all ther own liquor and put ye water yow wash ye oysters in likewise. Cut two large sweet breads in small bits. Have an half hundred bouled chesnuts peeled, six yolks off hard eggs, two anchovys shred, some lumps of whole marrow. Intermix all these in ye pye. Pour on ye liquor & a water glass full of white wine. Fill ye pye with what liquor it wants, with greawy. If you have not marrow, put in butter. Seasone it with salt, mace and cloves.