Oyster Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 60 min Total: 60 min
Yield
8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (8)
  1. Scald the oysters in their own liquor.
  2. Take them out, beard them, and put them in a tureen.
  3. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour.
  4. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace.
  5. Bring it to a boil, add the thickening of butter and flour.
  6. Simmer for 5 minutes.
  7. Stir in the boiling cream.
  8. Pour it over the oysters, and serve.
Original Text
I. 196. INGREDIENTS.—6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste. Mode.—Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve. Time.—1 hour. Average cost, 2s. 8d. per quart. Seasonable from September to April. Sufficient for 8 persons. Note.—This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.
Notes
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