A ragoo of oysters is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic stew of battered and fried oysters served in a lightly-spiced white wine and gravy sauce thickened with a flour and butter roux. The full recipe is presented here and I hope you enjoy this classic British version of: A ragoo of oysters.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
A ragoo of oyſters
OPEN twenty large oyſters, take them out of their liquor, ſave the liquor, and dip the oyſters in a batter made thus : take two eggs, beat them well, a little lemon-peel grated, a little nutmeg grated, a blade of mace pounded fine, a little parſley chopped fine ; beat all together with a little flour, have ready ſome butter or dripping in a ſtew-pan ; when it boils, dip in your oyſters, one by one, into the batter, and fry them of a fine brown ; then with an egg-ſlice take them out, and lay them in a diſh before the fire. Pour the fat out of the pan, and ſhake a little flour over the bottom of the pan, then rub a little piece of butter, as big as a ſmall wallnut, all over with your knife, whilſt it is over the fire; then pour in three ſpoonfuls of the oyſter liquor ſtrained, one ſpoonful of white wine, and a quarter of a pint of gravy ; grate a little nutmeg, ſtir all together, throw in the oyſters, give the pan a toſs round, and when the ſauce is of a good thickneſh; pour all into the diſh, and garniſh with raspings.
Modern Redaction
Ingredients:
20 large, fresh, oysters
2 eggs
2 tsp freshly-grated lemon zest
freshly-grated nutmeg, to taste
1/4 tsp ground mace
2 tbsp fresh parsley, finely chopped
4 tbsp plain flour (or enough to give you a batter)
4 tbsp butter
1 tbsp plain flour
3 tbsp reserved oyster liquor
1 tbsp white wine
150ml veal or pork gravy
toasted breadcrumbs, to garnish
Method:
Shuck the oysters (strain and reserve the liquor). Beat together the eggs, lemon zest, nutmeg, mace and parsley in a bowl. Add enough of the flour to give a batter about the consistency of single cream.
Melt the butter in a pan and when hot, dip the oysters in the batter then add to the pan and fry until golden brown all over. Remove the oysters and set aside.
Drain all but 2 tbsp of the butter from the pan then scatter over the 1 tbsp flour and stir to form a smooth roux then whisk in 4 tbsp of reserved oyster liquor, white wine and the gravy. Beat until smooth then bring to a simmer and add the oysters.
Cook until the sauce is nicely thickened then turn into a dish, garnish with the breadcrumbs and serve.
