ancliovj^, and stir it over a gentle fire for a
quarter of fin hour. Pour it into the tureen
upon the oysters, and serve immediately. If
preferred, milk may he used instead of cream
in making tliis soup. Prohable cost, 4s. 6d.
Sufficient for four or five persons.
Oysters, Soup of (another way). — Open
and heard two dozen oysters, cut them into
halves, and piit them into a soup tureen. Boil
the beards in a quart of mutton broth for a
few minutes, then strain them, throw them
aside, and thicken the soup with three dessert-
spoonfuls of arrowroot. Make it quite smooth,
and boil it quickly for a quaiter of an hour.
Strain it thiough a hair-sieve, add a dessert-
spoonful of lemon-juice, a pinch of cayenne,
and a quarter of a pint of milk, and simmer
gently for five minutes. Pour the soup into
the tureen upon the oysters, and serve very hot.
Probable cost, 3s. 6d. Sufficient for five or six
persons.
Oysters, Soup of, Economical.— Cut
half the meat from a scalded ox-heel into neat
pieces about the size of a small oyster. Put
them into a stewpan with three pints of good
stock, thickened with a little flour and butter.
Add a pinch of cayenne and a glassful of sherrj-,
and boil gentty for two hours, then put in" a
dozen and a half of bearded oysters and their
Equid, simnaer five minutes longer, and serve.
Probable cost, 3s. Sufficient for five or six
persons.
Oysters, Soup of. Rich.— Take three
dozen oysters ; beard them, and let the beards
boil for a few minutes in two pints of fish
stock. Pound half the oysters in a mortar with
the yolks of two haid-boiled eggs, an ounce of
fresh butter, a salt-spoonful of salt, a salt-
spoonful of white pepper, and a tea-spoonful of
lemon-juice. Strain the stock, stii- the pounded
mixture into it, add the oyster liquor, and sim-
mer all together for half an hour. Add a little
more salt and pepper, if necessary, and a pinch
of c<ayenne, together with the rest of the oysters,
and the yolks of two unboiled eggs, wliich have
been well beaten. The soup must not boil
after the oysters and raw eggs are added :
it must be stirred by the side of the fire until
it is thick and smooth, and then poured into a
tureen, and served very hot. Time, one hour.
Probable cost, 5s. Sufficient for six or seven
persons.
Oysters, Stewed. — Beard two dozen
freshly-opened oysters, put them into a basin,
and squeeze over them the juice of half a lemon.
Put the beards and the oyster liquor into a
saucepan with half a blade of mace, haK a
dozen bruised peppercorns, half an inch of
lemon-rind, a pinch of cayenne, and a little
grated nutmeg. Simmer gently for a quarter
of an hour, then strain the liquid, thicken it
with an oimce and a half of butter, smoothly
mixed with a large tea-spoonful of flour, add a
quarter of a pint of cream, and stir the sauce
over a gentle fire until it is smooth and thick.
Put in the oysters, and let them warm through
(they must not boil, or they ^vill be hard and"
shrunken). Place a slice of toasted bread on a
iot dish, poui' the oysters and the gra-vy upon
this, and serve. Probable cost, 4s. Sufficient
for three or four persons.
Oysters, Stewed, Economicial.— Open ✪ Oysters, Sweetbread and
Page 1073 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
anchovy, and stir it over a gentle fire for a quarter of an hour. Pour it into the tureen upon the oysters, and serve immediately. If preferred, milk may be used instead of cream in making this soup. Prohable cost, 4s. 6d. Sufficient for four or five persons.
Oysters, Soup of (another way). — Open and beard two dozen oysters, cut them into halves, and piit them into a soup tureen. Boil the beards in a quart of mutton broth for a few minutes, then strain them, throw them aside, and thicken the soup with three dessertspoonfuls of arrowroot. Make it quite smooth, and boil it quickly for a quarter of an hour. Strain it through a hair-sieve, add a dessertspoonful of lemon-juice, a pinch of cayenne, and a quarter of a pint of milk, and simmer gently for five minutes. Pour the soup into the tureen upon the oysters, and serve very hot. Probable cost, 3s. 6d. Sufficient for five or six persons.
Oysters, Soup of, Economical.— Cut
half the meat from a scalded ox-heel into neat pieces about the size of a small oyster. Put them into a stewpan with three pints of good stock, thickened with a little flour and butter. Add a pinch of cayenne and a glassful of sherrj-, and boil gentty for two hours, then put in a dozen and a half of bearded oysters and their liquid, simmer five minutes longer, and serve. Probable cost, 3s. Sufficient for five or six persons.
Oysters, Soup of. Rich.— Take three dozen oysters ; beard them, and let the beards boil for a few minutes in two pints of fish stock. Pound half the oysters in a mortar with the yolks of two hard-boiled eggs, an ounce of fresh butter, a salt-spoonful of salt, a saltspoonful of white pepper, and a tea-spoonful of lemon-juice. Strain the stock, stii- the pounded mixture into it, add the oyster liquor, and simmer all together for half an hour. Add a little more salt and pepper, if necessary, and a pinch of cayenne, together with the rest of the oysters, and the yolks of two unboiled eggs, which have been well beaten. The soup must not boil after the oysters and raw eggs are added : it must be stirred by the side of the fire until it is thick and smooth, and then poured into a tureen, and served very hot. Time, one hour. Probable cost, 5s. Sufficient for six or seven persons.
Oysters, Stewed. — Beard two dozen freshly-opened oysters, put them into a basin, and squeeze over them the juice of half a lemon. Put the beards and the oyster liquor into a saucepan with half a blade of mace, haK a dozen bruised peppercorns, half an inch of lemon-rind, a pinch of cayenne, and a little grated nutmeg. Simmer gently for a quarter of an hour, then strain the liquid, thicken it with an oimce and a half of butter, smoothly mixed with a large tea-spoonful of flour, add a quarter of a pint of cream, and stir the sauce over a gentle fire until it is smooth and thick. Put in the oysters, and let them warm through (they must not boil, or they ^vill be hard and" shrunken). Place a slice of toasted bread on a iot dish, poui' the oysters and the gra-vy upon
this, and serve. Probable cost, 4s. Sufficient for three or four persons.
Oysters, Stewed, Economicial.— Open
Records on this page
Oysters, Sweetbread andOysters, Stewed, EconomicalOysters, Soup of (Another Way)Oysters, Soup of, EconomicalOysters, Soup of, RichOysters, Stewed