To Make An Oyster Pye

This oyster pie recipe comes from Margaret Eyre's manuscript dated circa 1709, right at the cusp of the Georgian period in England. Oyster pies were the height of luxury, showcasing the abundance of marine life available even inland thanks to improved trade and preservation. The inclusion of marrow and hard-boiled egg yolks signals a rich, celebratory dish served at the upper-class table, likely for special occasions or large social gatherings. At the time, oysters were not yet the delicacy they would become; they were plentiful and enjoyed by many. The use of beef gravy, copious butter, and pastry crust ties this recipe to both English savory pie tradition and continental influences seeping into British aristocratic cuisine.

In the early 18th century, this pie would be prepared in a deep ceramic or metal pie dish. Oysters would be shucked with a robust oyster knife. Eggs were boiled in an iron pot over the hearth. Butter was churned at home and marrow extracted fresh from beef bones with a marrow spoon. The crust would be rolled out with a wooden rolling pin and the pie baked in a wood-fired oven or sometimes a cast-iron pot covered with embers. Gravy was typically made from scratch with roasting juices and a ladle, and mixing bowls were either wood or earthenware.