A Good Oyster Soup. — To every four dozen oysters, freshly opened, allow one quarter of a pound of butter, six ounces of flour, two quarts of veal or chicken soup, a quart of milk and seasoning, including a tablespoonful of anchovy sauce✪ A Good Oyster Soup, more or less, to suit the taste. Put the butter in a stew-pan, and, when fully melted, add the flour and stir until smooth. Then add the liquor from the oysters that have been just blanched in their liquor, but not boiled, and })our in the soup. Season with a little cayenne and a blade of mace, with black pepper and salt. When ail is well -mixed, strain and boil ten minutes. Put the oysters that have been blanched and a gill of cream into a tureen, pour the boiling soup over them and serve immediately. Clam Soup. — Wash four dozen clams, open them and let them lie on the half- shell until the water has run out. Chop them fine with celery, mace and pepper, and an onion if you like it. Put the liquor and all in a saucepan and thicken with two tablespoonfuls of butter✪ Clam Soup rolled in flour. Simmer twenty minutes and then stir in the beaten yolks of five eggs. Serve in a tureen with slice of toasted bread Plain Oyster Soup. — Take one quart of oysters to one quart of milk. Boil the milk and liquor from the oysters together. When it has fairly boiled, add a table- spoonful of butter and let it boil up again, using powdered crackers or flour to thicken while boiling. Put in the 03'sters and serve immediatel_y. The butter is often, and, we think, joreferably, added with the seasoning of pepper and salt, for butter when boiled loses its fresh and pleasant flavor. Oyster Stew. — Oj^sters are stewed with milk, cream or water. 'V'VTien the liquor of the oysters is used, and this is stewed down considerably, it is called a dry stew. The ordinary stew is made as follows: Pick the oysters out of the juice Avith a fork, as dry as possil)le; stew the juice, thickening the milk or water of which the soup is to be made, and let it stand until thoroughly cooled; then drop the oysters in, and just as the cooled soup begins to show signs of simmering, empty out all together, and you will have a rich soup and plump oysters. 230 TWENTIETH CEICTURY HOME COOK BOOK. V. Boiled Dishes. Fish Chowder. — The ingredients are: Cod, haddock, or any other firm-fleshed fish, and salt pork. Fry three or four slices of salt pork in a deep kettle. When crisp take it out and put into the kettle, first, a laj^er of sliced potatoes, tiien one of fish, and then one of onions✪ Fish Chowder, alternating with a la3^er of_ fish until all is used. Peppei it well, add lioiling water enough to cover the whole, and boil half an hour. Put in half a jjint of milk, and cook it five minutes longer, gently, to j^revent burning. A brass kettle is often used when there is a large party. Steamed Turkey. — Cleanse the fowl thoroughly; then rub pepper and salt well mixed into the inside of it. Fill up the body with oysters mixed with a small cupful of bread-crumbs. Sew up all the apertures; lay the turkey into a large steamer and place over a kettle of boiling water ; cover closely, and steam thoroughly for two hours and a half. Now take it up; set the platter in a warm place, and turn Avhat- ever grav}^ there is in the steamer, straining it first into the oyster sauce which you have prepared, in the following manner: Take a pint of oysters, turn a pint of boil- ing water over them in a colander. Put the liquor on to boil, skim off whatever rises on the top. Thicken it with a tablespoonful of flour rubbed into two table- spoonfuls of butter; season well with pepper and salt. Add two or three table- spoonfuls of cream or milk to whiten it ; and pour it over the turkey and platter ; serve boiling hot. This sauce must be made while the turkey is still in the steamer, so that it can l^e poured over the turkey as soon as it is taken up.

AI-modernized reading of the original text

A Good Oyster Soup. — To every four dozen oysters, freshly opened, allow one quarter of a pound of butter, six ounces of flour, two quarts of veal or chicken soup, a quart of milk and seasoning, including a tablespoonful of anchovy sauce, more or less, to suit the taste. Put the butter in a stew-pan, and, when fully melted, add the flour and stir until smooth. Then add the liquor from the oysters that have been just blanched in their liquor, but not boiled, and pour in the soup. Season with a little cayenne and a blade of mace, with black pepper and salt. When all is well mixed, strain and boil ten minutes. Put the oysters that have been blanched and a gill of cream into a tureen, pour the boiling soup over them and serve immediately. Clam Soup. — Wash four dozen clams, open them and let them lie on the halfshell until the water has run out. Chop them fine with celery, mace and pepper, and an onion if you like it. Put the liquor and all in a saucepan and thicken with two tablespoonfuls of butter rolled in flour. Simmer twenty minutes and then stir in the beaten yolks of five eggs. Serve in a tureen with slice of toasted bread Plain Oyster Soup. — Take one quart of oysters to one quart of milk. Boil the milk and liquor from the oysters together. When it has fairly boiled, add a tablespoonful of butter and let it boil up again, using powdered crackers or flour to thicken while boiling. Put in the 03'sters and serve immediately. The butter is often, and, we think, preferably, added with the seasoning of pepper and salt, for butter when boiled loses its fresh and pleasant flavor. Oyster Stew. — Oj^sters are stewed with milk, cream or water. When the liquor of the oysters is used, and this is stewed down considerably, it is called a dry stew. The ordinary stew is made as follows: Pick the oysters out of the juice with a fork, as dry as possible; stew the juice, thickening the milk or water of which the soup is to be made, and let it stand until thoroughly cooled; then drop the oysters in, and just as the cooled soup begins to show signs of simmering, empty out all together, and you will have a rich soup and plump oysters. V. Boiled Dishes. Fish Chowder. — The ingredients are: Cod, haddock, or any other firm-fleshed fish, and salt pork. Fry three or four slices of salt pork in a deep kettle. When crisp take it out and put into the kettle, first, a layer of sliced potatoes, tiien one of fish, and then one of onions, alternating with a layer of_ fish until all is used. Peppei it well, add boiling water enough to cover the whole, and boil half an hour. Put in half a pint of milk, and cook it five minutes longer, gently, to prevent burning. A brass kettle is often used when there is a large party. Steamed Turkey. — Cleanse the fowl thoroughly; then rub pepper and salt well mixed into the inside of it. Fill up the body with oysters mixed with a small cupful of bread-crumbs. Sew up all the apertures; lay the turkey into a large steamer and place over a kettle of boiling water ; cover closely, and steam thoroughly for two hours and a half. Now take it up; set the platter in a warm place, and turn Avhatever gravy there is in the steamer, straining it first into the oyster sauce which you have prepared, in the following manner: Take a pint of oysters, turn a pint of boiling water over them in a colander. Put the liquor on to boil, skim off whatever rises on the top. Thicken it with a tablespoonful of flour rubbed into two tablespoonfuls of butter; season well with pepper and salt. Add two or three tablespoonfuls of cream or milk to whiten it ; and pour it over the turkey and platter ; serve boiling hot. This sauce must be made while the turkey is still in the steamer, so that it can be poured over the turkey as soon as it is taken up.

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A Good Oyster SoupClam SoupPlain Oyster SoupFish Chowder

Twentieth century home cook book