Oyster Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

For the soup base

a pound of skate ↝ Fish, carp, raw [Finfish and Shellfish Products]
four or five flounders ↝ Fish, flounder, NFS [Fish]
two eels ↝ Fish, eel [Fish]
water ↝ Water, tap [Tap water]
mace ↝ Spices, mace, ground [Spices and Herbs]
an onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two parsley roots sliced ↝ Parsley, raw [Not included in a food category]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]

For thickening and flavor

a quart of oysters bearded ↝ Oysters, raw [Shellfish]
the yolks of six eggs boiled hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (9)

Cut the skate, flounders, and eels into pieces.
Place the fish pieces in a saucepan, cover with water, and season with mace, an onion stuck with cloves, a head of celery, two sliced parsley roots, some pepper, salt, and a bunch of sweet-herbs.
Cover the saucepan and simmer for about an hour and a half.
Strain the liquor clear off into a clean saucepan.
In the meantime, beard a quart of oysters and beat them in a mortar with the yolks of six hard-boiled eggs.
Season the oyster and egg mixture with pepper, salt, and grated nutmeg.
When the strained liquor boils, add the oyster and egg mixture.
Let the whole boil until it becomes the thickness of cream.
Remove from heat, pour into a tureen, and serve.

Original Text

Oyſter Soup.
TAKE a pound of ſkate, four or five flounders, and two eels; cut them into pieces, juſt cover them with water, and ſeaſon with mace, an onion ſtuck with cloves, a head of celery, two parſley roots ſliced, ſome pepper and ſalt, and a bunch of ſweet-herbs. Cover them down cloſe, and after they have ſimmered about an hour and a half, ſtrain the liquor clear off, and put it into a clean ſaucepan. In the mean time take a quart of oyſters bearded, and beat them in a mortar with the yolks of fix eggs boiled hard. Seaſon it with pepper, ſalt, and grated nutmeg; and when the liquor boils, put all into it. Let the whole boil till it becomes of the thickneſs of cream, then take it off, pour it into your tureen, and ſerve it to table.

Notes

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