Black Velvet, if you please.

Intriguing history of the Black Velvet by Sylvia Speakeasy…

Sylvia Speakeasy

When reading about oysters the other night (you keep your hobbies, I’ll keep mine), I came across a quote that might explain my affinity with the little bivalves:

Oysters are the most tender and delicate of all seafoods. The stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.

Hector Bolitho wrote this lovely little description in his 1929 book, The Glorious Oyster, a copy of which I have now, of course, ordered for my bookshelf. Bolitho also wrote of a teenage jaunt with a friend to eat oysters plucked fresh off a rocky shore; a meal for which the friend produced two bottles, one champagne and the other stout, which had been chilling in a rock pool.


“Thus I was introduced,” he says, “to the pleasure of eating oysters with black velvet… When I…

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