To Stew Seals
From the treasured pages of Cookbook of 1725
Unknown Author
To Stew Seals
"Skin Them & put them into a Dish, with a little Vinegar & Water, when they are half stew'd put in a good many Oysters, the chippings of a Lemon Peel, or two, a good piece of Butter. Stirr all on Sippets, you may also put in a piece of Lemon Peel."
Note on the Original Text
The recipe employs the terse, functional language typical of the period: little is said of exact quantities or timing, and measurements are largely visual or by experience. Spelling and usage such as 'stew'd', 'Sippets', and 'chippings' reflect early 18th-century norms, and ingredients are listed parenthetically. Instructions are sequential but non-specific—a format suited to cooks familiar with the basics and ready to adapt to their kitchen's realities.
Title
Cookbook of 1725 (1725)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1725
Publisher
Unknown
Background
A delightful window into 18th-century kitchens, this historical culinary volume whisks readers away with its charming recipes and savory secrets from a bygone era.
Kindly made available by
Folger Shakespeare Library
This recipe dates from around 1725 and was most likely compiled as part of an English household manuscript collection. In the early eighteenth century, recipes included a wide array of wild meats and seafood, reflecting both curiosity and necessity. Seal was consumed in areas with maritime access or trade, often regarded as a rich and nourishing food, especially in colder climates. The pairing of oysters and lemon peel hints at a palate keen for bold flavors and the influence of trade from overseas. Dishes like this would have been seen as both practical and, for some, something of a delicacy with special occasion flair.
Cooks in the early eighteenth century would have used large iron or earthenware stewpots placed directly over an open hearth. A sharp knife was essential for skinning and preparing the seal. Sippets would have been made using a toasting fork or simply placed near the fire to crisp. A wooden spoon or paddle served to stir and incorporate the butter and lemon.
Prep Time
15 mins
Cook Time
1 hr
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 pounds seal meat (substitute: fatty duck, lamb shoulder, or pork belly if seal unavailable)
- 2 cups water
- 2 tablespoons vinegar (any mild white or cider vinegar)
- 7 ounces shucked oysters (fresh or jarred)
- 1-2 lemons (zest/peel only)
- 1/2 stick unsalted butter (about 3.5 tablespoons)
- Sippets (about 4-6 slices of toasted bread)
- Salt (optional, to taste)
Instructions
- Begin by preparing your seal meat (or substitute with rich, fatty meat such as duck, lamb shoulder, or pork belly if seal is unavailable).
- Remove the skin and slice into large pieces.
- Place the meat in a heavy casserole or Dutch oven, adding about 2 tablespoons of vinegar and 2 cups of water.
- Bring gently to the boil and simmer over low heat for 45 minutes, or until the meat is half-cooked.
- Add 7 ounces of shucked oysters, the finely grated zest of one or two lemons, and 3.5 tablespoons (1/2 stick) of butter.
- Continue to stew gently for a further 15-20 minutes, stirring carefully.
- Serve hot, spooned over crisp toasted bread (sippets).
- Optionally, garnish with extra lemon peel for added aroma.
Estimated Calories
500 per serving
Cooking Estimates
Preparing this dish takes about 15 minutes, including cutting the meat and getting all the ingredients ready. Cooking it takes about 1 hour, as you need to simmer the meat and then cook everything together with the oysters and lemon. Each serving has around 500 calories, and the whole recipe makes enough for 4 people.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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