How To Stew Oysters

This oyster stew recipe hails from Ann Goodenough's collection, dating to the early-to-mid 18th century in England (circa 1700-1775). Oysters were abundantly consumed during this period, considered both accessible to the working class and a delicacy for the wealthy. The use of wine, mace, and butter reflects both the fashionable tastes of the period and the British affinity for balancing richness and spice in seafood preparations. The recipe showcases early modern British domestic cookery, which often combined new world products (like white bread) with time-honoured methods like stewing. It was likely enjoyed as a warming, nourishing dish, somewhere between a hearty breakfast and a fancy supper.

The original recipe would have been prepared using a small brazier or open hearth. The 'skillet' refers to a shallow, handled pan made of cast iron or copper, perfect for gentle simmering over the coals. Oysters would be shucked with a sturdy knife. Bread would have been crumbed by hand or with a mortar and pestle. Most preparation was done with simple hand tools and careful attention to the fire's heat.