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A surf and turf soup
Oysters, crab and lobster are the stars of this rich stew, which is based on a thick broth of mutton and veal. To make crab and lobster soup: an 18th century recipe from The Cookbook of Unknown Ladies...
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Oysters for everyone!
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...
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Stewed oysters on toast
Oysters were extremely popular in the Georgian era and, selling for remarkably low prices, were enjoyed by people at all levels of society. The unknown ladies behind our Cookbook certainly had a taste...
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