200. Oyster Soup

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Soup base
Instructions (15)
  1. Put four dozen of oysters into a stewpan with their liquor.
  2. Place them upon the fire.
  3. When upon the point of boiling, drain them upon a sieve, catching the liquor in a basin.
  4. Take off the beards, which put into the liquor.
  5. Put the oysters into a soup tureen.
  6. Put a quarter of a pound of butter into another stewpan over the fire.
  7. When melted add six ounces of flour, stir over a slow fire for a short time, but keeping it quite white.
  8. Let it cool.
  9. Add the liquor and beards of the oysters, a quart of milk, and two quarts of stock (No. 175).
  10. Stir over the fire until boiling.
  11. Season with a teaspoonful of salt, half a saltspoonful of cayenne pepper, five peppercorns, half a blade of mace, a tablespoonful of Harvey sauce, half ditto of essence of anchovies.
  12. Let boil quickly at the corner for ten minutes.
  13. Skim it well.
  14. Add a gill of cream, if handy.
  15. Strain through a hair sieve over the oysters, and serve.
Original Text
200. Oyster Soup.—Put four dozen of oysters into a stewpan with their liquor, place them upon the fire, when upon the point of boiling, drain them upon a sieve, catching the liquor in a basin; take off the beards, which put into the liquor, putting the oysters into a soup tureen; then put a quarter of a pound of butter into another stewpan over the fire, and when melted add six ounces of flour, stir over a slow fire for a short time, but keeping it quite white; let it cool, then add the liquor and beards of the oysters, a quart of milk, and two quarts of stock (No. 175), stir over the fire until boiling, then season with a teaspoonful of salt, half a saltspoonful of cayenne pepper, five peppercorns, half a blade of mace, a tablespoonful of Harvey sauce, half ditto of essence of anchovies; let boil quickly at the corner for ten minutes, skim it well, add a gill of cream, if handy, strain through a hair sieve over the oysters, and serve.
Notes
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