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six
Complex
4 hr
By Andrew Pern
Published 2008
In times gone by, when oysters were cheaper than meat, they were used to supplement the more expensive beef, which would have soaked up their juices in Victorian times. Like many things, times and expenses have changed. Suet puddings on a cold, wintry day... dark local ale juices... Atop the pudding, we place a deep-fried oyster. These come from the bleak and beautiful shores of Lindisfarne, harvested on the edge of the North Sea in the shadows of Holy Island on the Northumbrian coast.