To Make Craw Fish Pottage R

This vibrant recipe comes from the late 17th century, preserved in Jane Dawson's personal manuscript 'V.b.14.' The late 1600s were a period of culinary experiment in England, with new foods arriving from Europe and increased interest in indulgent, lavish dishes for the upper crust of society. This 'crawfish pottage' is a clear example of a luxury soup for special occasions—lavishly packed with freshwater fish, shellfish, mushrooms, and layered with opulent flavors. Crawfish pottage would have graced grand tables and was often served as an impressive starter or centerpiece at feasts. The presence of wine, oysters, and crayfish shows the rising interest in continental styles of cookery—a mix of native English ingredients and international flair.

Back in the 17th century, this dish would have been prepared over an open hearth using cast iron stew pans or copper pots suspended over the fire. Chopping was done with large, sharp knives and cleavers on sturdy wooden boards. The butter and mixtures were beaten or pounded in mortars, while smaller items were fried in heavy pans over the embers. For straining the broth, a muslin cloth or fine linen napkin was used, often held over a large bowl or directly into the serving tureen. Cooking was slow and attentive, with no modern timers—judging doneness by eye and taste was essential. The luxurious nature of the ingredients and the careful stuffing and frying of the crayfish bodies would have required both time and a skilled household cook.