Ragoo of Oysters

Learn about this recipe from our Historic Foodways staff, then try it at home.

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.

Learn how we make this recipe in our kitchens based on the 18th-century description below, then use our 21st-century translation to try the recipe at home!

18th Century

21st Century

Ingredients

• 1 Pint of select oysters drained
• The oysters’ liquid
• 2 eggs
• Grated peel from ½ lemon
• 1 tsp. grated nutmeg
• 1 tsp. ground mace
• 1½ tsp. of chopped fresh parsley
• Approx. ¼ cup of flour for thickening the batter
• 1 ¼ stick of butter
• 1 Tbsp. white wine (your choice of type)
• ½ cup beef broth
• Dash of ground nutmeg
• 2 Tbsp. bread crumbs

Instructions

1. Drain your oysters through a colander into a mixing bowl.
2. Whip your eggs well in another mixing bowl.
3. Add the lemon peel, nutmeg, mace and parsley and whisk a few times to blend seasonings.
4. Add about a tablespoon of flour and whisk the eggs to create the batter. If it is thin add a little more flour until it becomes a light batter with no flour lumps. This should not be thick but enough to cling to the oysters.
5. Pat your oysters dry with a thin cloth so that the batter will adhere.
6. In a fry pan put 1 stick of butter and bring heat to medium to medium high. Do not burn the butter.
7. Dip your oysters in the batter one by one and fry them to a golden color. Remove with a slotted spoon to a plate.
8. Pour the butter out of the pan. Wipe it with a paper towel and place back on the burner at medium heat.
9. Shake a couple of tablespoons of flour into the fry pan.
10. Take the ¼ stick of butter and swirl it around the fry pan with the flour.
11.  Add ¼ cup of the oyster liquid to the butter and whisk together.
12.  Add the wine, broth and dash of nutmeg and whisk until it looks like a smooth sauce.
13.  Gently fold your oysters back into this sauce for about a minute or so.
14. Plate them and add the bread crumbs around the edge of the dish.