OYSTER SOUP

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Soup base
Thickening and enrichment
Main ingredient
Instructions (9)
  1. Boil fish bones or a cod's head in three quarts of water for twenty minutes.
  2. Strain the liquid to create the soup base.
  3. Beard and scald two dozen oysters.
  4. Melt one spoonful of butter and one spoonful of flour together, do not brown.
  5. Strain the soup base and add it to the butter and flour mixture.
  6. Add a gill of cream for every pint of soup.
  7. Add the bearded and scalded oysters (two for each person) and boil for three minutes.
  8. Before serving, switch up the yolk of an egg in the tureen.
  9. Pour the soup over the egg yolk, stirring constantly.
Original Text
OYSTER SOUP. Use whatever fish bones may be over from filleting fish—failing these, get a cod’s head, and boil for twenty minutes in three quarts of water, and strain. Have two dozen of oysters bearded and scalded. Have a spoonful of butter and one of flour melted, not browned. Strain your soup, and add it to butter and flour, along with a gill of cream for every pint of soup. Add your oysters—two for each person—which have been bearded and scalded, and boil three minutes. Before putting the soup into your tureen, switch up the yolk of an egg in the tureen, then pour the soup over, stirring all the time.
Notes
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