Vintage Oyster Plates

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The oyster plate was first used in the Victorian Era (1810-1870) when the oyster on the half shell first became a delicacy. The plates were quite intricate, very light weight and beautifully decorated. They were designed for the elite class to serve their guests oyster delicacies. It was not uncommon for hostesses to outdo themselves with gorgeous plates filled with the half shell oysters. The oyster plate production slowed down quite a bit after #WWI when the Victorian lifestyle and serving oysters became some what of a thing of the past.

Oysters Rockefeller Recipe

Rock salt

4 bacon slices, finely chopped

1/4 cup butter, melted

1/2 cup all-purpose flour

2 cups frozen chopped spinach, thawed (undrained)

1/2 cup finely chopped green onions

1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup oyster liquor (reserve oyster liquid)

2 garlic cloves, minced

1/8 teaspoon ground red pepper

1/4 cup absinthe

3 dozen oyster in the half shell, drained, reserving oyster liquid

Directions

Put a ½-inch layer of the rock salt in 2 large jelly-roll pans.

Cook the bacon in a large skillet over medium 4 to 6 minutes or until crisp; drain, reserving drippings in skillet.

Add the butter and the flour to hot drippings; cook, stirring constantly, 3 to 5 minutes or until golden brown. Add the spinach and the next 5 ingredients. Bring to a simmer. Cook, stirring occasionally, 10 minutes or until very thick. Remove from heat. Stir in the absinthe and bacon, and add table salt to taste

Preheat the broiler with oven rack 6 inches from heat. Arrange 18 oysters on salt in prepared pans; top with the spinach mixture. Broil 4 to 6 minutes or until lightly browned. 

Serve on oyster plates by Time’s Tin Cup !