Category : Seafood

Scallops in the Shell With Onions

Posted on: January 19th, 2016

Williamsburg was fortunate to have access to a great deal of seafood being nestled very closely between both the James and York Rivers.  Scallops, like all fresh sea food, would have to be harvested and brought in fresh, where they could be purchased daily at market.  Our Market House would be open seven days per week, but only till 9 a.m. on Sunday, so anyone assigned to do the shopping would have to be up and out early in order to ensure they were getting the very best. This recipe highlights both the lightness and sweetness of the scallop.

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Oysters on Skewers

Posted on: October 20th, 2015

Foodways Shoot in the Palace Kitchen, June 1st, 2015.

18th Century

“Put a bit of butter into a stew-pan, throw in large oysters and some mushrooms, with pepper, salt, pounded cloves, parsley, and sweet herbs chopped, a dust of flour; stir these about half a minute, then put the oysters on silver skewers, a mushroom between each; roll them in crumbs of bread; broil them; put into the stew-pan a little good gravy, let it be thick and palatable; a little lemon-juice. Serve the oysters on the skewers; the sauce on the dish.”

—From the Lady’s Assistant by Charlotte Mason

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A Ragoo of Oysters

Posted on: October 31st, 2013

There are connoisseurs of oysters on the half shell. This recipe, however, combines the great flavor of a fried oyster with the added goodness of a beef sauce.

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Salmon in Slices with Prawn Sauce

Posted on: October 20th, 2011

This is a British recipe involving ingredients that weren’t available in the same marine habitat in American waters. The range of the Atlantic Salmon in North America begins in the colder waters of the Northeast, whereas the shrimp is found in southern latitudes.

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To Fry Crab

Posted on: September 8th, 2011

Although based on a common patty or croquette, the classic Chesapeake crab cake isn’t to be found in any cookbook printed in the 18th century. This recipe is the closest we have. Fresh picked blue crabs are best for this recipe. However, the recipe works adequately if you use dungeness crab, canned, or even artificial crab.

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To Make a Curry of Catfish

Posted on: August 11th, 2011

Curries were very popular in the British diet during the period. Although inspired by the East Indies, this dish was invented in Great Britain. An ingredient in this recipe which makes it uniquely American is the catfish. Perhaps not holding the status of sturgeon or rockfish, catfish was showing acceptance by the second half of the 18th century.

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A Small Loaf with Oysters

Posted on: April 21st, 2011

This recipe represents a type of presentation using dinner rolls as a serving dish. There were many variations on this basic idea. Asparagus, mushrooms, ham, sausage, and even chocolate were all used as fillers in these recipes. Here, rolls are paired with another classic ingredient found in the Chesapeake: oysters.

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To Broil a Sturgeon

Posted on: December 3rd, 2010

Broiled sturgeon is a timeless classic. The simple nature of this recipe is a great example of how some things just can’t be improved. We used a farm-raised sturgeon for this, but any firm-fleshed fish such as salmon, mahi mahi, or swordfish would be excellent prepared using this method.

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