yesteryearcooking-blog

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Yesterday, I discussed a serviceable crust I found in Hannah Wolley’s Restoration Era Cookbook. Today, I’m going to complete my Parsnip and Oyster Pie. As a reminder, here is the original recipe:

To make a Pie with Parsneps and Oisters very good.

Take your Parsneps tenderly boiled; and slice them thin, then having your Paste ready laid in your baking-pan, put in a good store of Butter, then lay in a Lay of Parsneps, and some large Mace, and Pepper cracked, then some Oisters and Yolks of Eggs hard boiled, then more Spice and butter, then more Parsneps, then more Oisters, then more hard Eggs, more Spice, and cover it well, and bake it, and serve it in hot.

Unlike previous recipes, this pie is fairly straightforward. No new, odd ingredients. No unusual cooking methods, though I’m sure Wolley would love how quickly modern ovens cook. And how evenly. Sometimes, it is a solid reminder how lucky we are to live with modern gas and electric appliances. Just the sheer thought of standing in a stifling kitchen, kneading dough and stirring over an open flame is enough to need a cool shower. Needless to say, I love my modern kitchen. But I also adore old recipes. I feel like I’m on a treasure hunt every time I start a new one, hoping it will be a gold nugget.

Today’s little golden nugget is Parsnip and Oyster Pie. I was not familiar with parsnips flavors, and this was my first attempt at working with them. In the future, I would definetely explore the flavor. It’s sweet, a cross between a potato and a carrot, and melds well with the pie to create a sweet flavor without sugar.

The hardest part of this recipe was shucking the oysters, and luckily, my lovely husband took on the shuckster role while I made the crust. Though it appears like a lot of steps, it is actually an easy recipe to make and an easier one to enjoy!

Without further ado, here’s my recipe.

Parsnip and Oyster Pie

Pie Crust

2 pounds Parsnips

2 pound oysters, Shucked

8 eggs hardboiled

1 cup butter

1 ½ teaspoon Nutmeg

2 teaspoon Pepper

2 teaspoon Salt

  1. Preheat oven to 350 degrees.

2. Shuck fresh oysters.

3. Parboil the parsnips. When complete slice into rounds.

4. Boil 8 eggs until hardboiled. Remove yolks.

5. Roll out pie crust, as provided here.

6. Layer butter on the pie crust.

7. Add in a layer of parsnips.

8. Add in salt, pepper and nutmeg.

9. Add in a layer of oysters

10. Add a layer of crumbled egg yolks.

11. Add final layer of parsnips.

12. Add in remaining salt, pepper and nutmeg.

13. Add remaining egg yolk.

14. Dab top with butter.

15. Enclose with top crust and pinch sides closed.

16. Cook for 40 minutes, until heated through.

17. Remove and let stand for 10 minutes.

18. Cut, serve, and enjoy!

So, what’s the verdict?

It was a thoroughly enjoyable pie. The flavors meld extremely well. Next time, I’d include the egg whites and increase the amount of oysters to add some body. In the end, it was a sweet pie with fresh shellfish taste. One slice was more than plenty as the eggs and crust added a caloric density to the food that helped it stick to your bones. Leftovers lasted three days, and it held up to the microwave, surprising and delighting me.

The great thing about this recipe is it is versatile. Though I used salt, pepper, and nutmeg, fresh herbs can be replaced to taste. It would be delightful with some tarragon or basil for a more rustic, earthy tone.

What are your thoughts? Would you make an Oyster Pie?

Oysters, Parsnips, and Eggs, Oh My! A Pie! Yesterday, I discussed a serviceable crust I found in Hannah Wolley’s Restoration Era Cookbook. Today, I’m going to complete my Parsnip and Oyster Pie.

[yesteryearcooking-blog]

Who Doesn’t Love a Good Pie?

Who Doesn’t Love a Good Pie?

Let’s talk about Pies. In the USA, we tend to think of pies as a fruit-filled delightful dessert, loaded with sugar and a flaky crust. In England, especially Restoration Era England, pies were often savory meals filled with meats and vegetables. And they are delicious. The chicken pot pie is the most well-known of pies, but my personal favorite will always be the vegetarian Cornish pasty, an…

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Drunken Sausages: A Recipe for Restoration Era Meat Lovers

Drunken Sausages: A Recipe for Restoration Era Meat Lovers

Yesterday, I discussed the dynamics of the aristocratic diet and common ingredients, using the backdrop of boiled sausage, an upper class recipe. My husband was delighted to try this and actually spearheaded the cooking process. Before I start, let’s return to the original: To boil Sausages. Take two pounds of Sausages, and boil them with a quart of Claret Wine and a bundle of sweet herbs, and…

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Meat and Vegetables: A Tale of Two Classes

Meat and Vegetables: A Tale of Two Classes #yesteryearcooking

I’m not a meat eater, though I indulge in the occasional fish and shellfish. Meat just rages on my stomach. But my dear husband on the other hand, is an avowed and dedicated carnivore. So, when I explored “The Queen-like Closet” by Hannah Wolley, it was full of meat overload. Meats were an essential staple of the Restoration Era diet. Dirty vegetables were looked down on as unsanitary, unsafe,…

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A Restoration Era Cure for Smallpox

A Restoration Era Cure for Smallpox #fascinatinghistory #yesteryearcooking

I’ve taken a bit of a break recently, both from Yesteryear Cooking Today, and other blog activities to re-center myself. Sometimes, stepping away from the internet and social media is one of the best things we can do for our mental health. It certainly was a requirement for me this past week. I found time to read, share grand conversations with my lovely husband, work on my novel, write a few…

[yesteryearcooking-blog]

Upgraded Leftovers: Restoration Salmon Salad

Upgraded Leftovers: Restoration Salmon Salad

Last week, I made a delicious version of Infused Salmon. As I noted, the recipe made a lot of fish. So much in fact that I needed to alter the leftovers to ensure they disappear. There is always a risk that they get pushed into the back of the refrigerator, in a hunted desire for something new. So, today I melded new and old, and used my salmon fro last week. All in all, a success, if I do say so…

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Yesterday, I sketched out my thought process on attacking a recipe without measurements or temperatures with relatively vague ingredients. Now, I’ve tackled the Infused Salmon recipe, I can say there are a few issues that need addressed next time. And yes, there will be a next time.

I enjoyed the herbal blend I used, but the versatility of the recipe allows for multiple different versions. Also, I used orange slices, but lemon slices would add another level of tart that could be delicious. I really enjoyed both making and eating this recipe. I love it even more once I realized that it was so layered and versatile.

With this recipe, the fish is cooked via both poaching and baking. A lovely mix that created a creamy fish that fell off the bones. And yes, there were bones in the fish. My dear husband bought a headless, gutted fish and attempted to butcher it for the first time. He got the spine and major rib bones removed, but the little bones remained. As the fish just fell apart in the juices, this was not an issue. But he has vowed to YouTube lessons next time.

  There are two changes I made between my experiment and my finalization. I had to pour out about 2 cups of water from my original recipe, as it was too watery to be able to cook and retain the integrity of the top sauce. In the final recipe below, I have the correct amounts of liquid, so you won’t have to address this issue.

I could not find fresh anchovies, so I used canned. Fresh is the preference, so I recommend trying those if you can find them at your local seafood store. That said, the anchovies  I used provided a perfect level of salt and melted away in the sauce. I would make this sauce as a great topping sauce, as well. Definitely ensure it heats up to cook the yolks through, if you want it as a side sauce.

My recipe based on large salmon, at about 7lbs. Recipe can be reduced/cut in half to fit smaller fish with not much issue.

The Recipe

Salmon by Infusion

Ingredients:

Salmon-1 fish, defined, descaled, deboned, and gutted

½ cup-Vinegar

1 cup- Water

1 teaspoon Salt

1 Tablespoon pepper

⅓ cup of Sweet Herbs- I used Thyme, Rosemary, and Parsley. (You can also use any combination of Thyme, Rosemary, Parsley, Marjoram, Savory, or Mint)

1 cups-White wine

2 cans Anchovy

⅓ cup Butter

3 Egg yolks

2-Oranges, sliced

The Process:

Preheat oven to 400 degrees

Wash salmon under cold water, pat dry, and place in roasting pan or pyrex pan.

In a bowl, combine vinegar, water, salt, pepper, herbs, and white wine. Pour over fish, keeping half for reserves.

Add reserve liquid to pan with egg yolks, butter, and two cans of anchovies, liquid removed. Heat up and once warm, remove from heat and pour on top of fish.

Cut orange slices and lay over fish.

Bake fish for 35-45 minutes.

Remove from oven and enjoy!

There’s a few ways to read this recipe. It is difficult to determine at what point during the recipe the fish needs to be cooked in the fire. One interpretation is the salmon needs baked until “when it is enough”, which is before the anchovy sauce mixture is complete. I decided to cook the fish after the anchovy sauce mixture is on top of the fish, to ensure the egg yolks get cooked. Below is an untried alternative version of the recipe. If you try it, let me know how it works for you!

Preheat oven to 400 degrees

Wash salmon under cold water, pat dry, and place in roasting pan or pyrex pan.

In a bowl, combine vinegar, water, salt, pepper, herbs, and white wine.

Bake fish for 35-45 minutes. Pull out of oven and set to side.

Remove half of cooking liquid to pan. Add eggs yolks, butter, and full anchovies. Heat up and once warm, remove from heat and pour over fish.

Garnish with orange slices and enjoy.

Verdict?

The recipe was a creamy fish with unique layer of flavorings. The white wine burned off, leaving a subtle fruity flavor that is enhanced by the orange slices. The herbal blend provided an earthy note that was countered by the saltiness and subtle fishiness of the anchovies. We ate it with salad, for a light but thoroughly filling dinner meal.

My Dear Husband enjoyed this recipe and determined it’ll be in our regular rotation. He also ate an orange slice after cooked and steeped in the liquid. His words “Let the garnish be the garnish.” Otherwise, we were both pleasantly surprised by the rich flavor. And considering we have about 6 pounds of fish left over, I’m overjoyed that it worked out. There will be no leftovers.

I hope you enjoy it. Let me know if you do I’d love to see your results!

Alternative Substitutions

Original recipe calls for shrimp in anchovy sauce. I omitted the shrimp, but they can be added with extra ⅓ cup butter, in either recipe.

I used Thyme, Rosemary, and Parsley. (You can also use any combination of Thyme, Rosemary, Parsley, Marjoram, Savory, or Mint)

For a dairy free recipe, replace the butter with margarine.

Oranges can be replaced with lemon slices.

Attempting Infused Salmon, A Restoration Era Recipe Yesterday, I sketched out my thought process on attacking a recipe without measurements or temperatures with relatively vague ingredients.

[yesteryearcooking-blog]

Parsing Culinary History: Infused Salmon Edition

Parsing Culinary History: Infused Salmon Edition #yesteryearcooking #ilovefood #yum

Tomorrow’s recipe took a bit more work than my first foray into Sugar Cakes. Hannah Wolley’s recipe of Infused Salmon has no specific measurements, temperature, time, or even what spices and herbs are required. This is extremely common for the time period, as most people learned via application and oral tradition. Rarely prior to the 1700s were recipes written down and it wasn’t until the 1800s…

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Ye Olde Tyme Blemish Removal Recipe

Fascinating Look at Ye Olde Tyme Blemish Removal Recipe #yesteryearcooking

Hannah Wolley was not only a talented writer, she was a keen and intelligent doctor. As I go through the recipes for food, I am often taken aback and fascinated by the cough syrups, medications, and herb remedies used for illnesses and maladies of the time. One of the most interesting I’ve come across is this contemporaneous recipe for face wash and acne treatment. The recipe is titled “For…

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Hannah Wolley’s Restoration Sugar Cakes

Hannah Wolley’s Restoration Sugar Cakes

The other day I explored the life of Hannah Wolley. Today, I’m going to attempt to make her Sugar Cakes. Sugar cakes were a common, relatively easy dessert common for the 1600s. Before I dig too deep into the history of the ingredients and my attempts to recreate these delicious, delectable cookies, let’s look at the original recipe. To make Sugar Cakes. Take a pound of fine Sugar beaten and…

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A Look at Hannah Wolley’s Old Sugar Cakes

#YesteryearCooking Hannah Wolley's Old Sugar Cakes

In the mid 1600s, Hannah Wolley was one of the premier names in household management and cooking. At The Beautiful Dame, I’ve written about Aphra Behn, one of the first women to make a living as a writer. Today, I’m going to look at the life of Hannah Wolley, another woman to make her living as a writer and attempt to make her old Sugar Cakes recipe. Hannah Wolley was born in 1622. Little is…

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Anti's Favorite Hash, A Challenge of the Past

Anti's Favorite Hash, a recipe from the Suffrages, #womensrights #Yesteryearcooking

In my research, I’ve been perusing The Suffrage Cook Book compiled by Mrs. L. O. Kleber and published in 1915. The recipe book was released at a time of great upheaval for women and some of the recipes reflect the women’s right’s movements views and aims. Though not strictly food recipes, these tidbits from history provide a view of the suffragettes’ aims. One of my personal favorites is Anti’s…

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Yesteryear Cooking Today, An Introduction

Yesteryear Cooking Today, An Introduction

Humans share many similarities and acknowledege many differences. Often, we focus so much on the differences that we forget to acknowledge and bond over those things that bind us and define us as a human family. All people across race, religion, ethnicity, gender, sexuality and ability throughout all of time and beyond the confines of the map of the world are a few binding facts. We all love,…