Use for two quarts of soup one quart of oysters ; free
them from bits of shell, and drain them frofe their liquor ;
add to the liquor a pint of milk, and sufficient water to in-
crease the quantity to about two quarts ; place the milk and
oyster liquor over the fire, seasofi it with salt and white or
red pepper, let it boil for a moment, and remove any scum
that may rise ; meantime, beat four eggs smoothly with half
a pint of milk✪ Oyster Soup with Eggs, and strain them ; after the scum has all been
removed from the soup, put into it the oysters and the eggs
and milk, and stir it constantly until it begins to thicken ;
do not let it boil, lest the eggs curdle ; as soon as it is
smooth and scalding hot, serve it. The oysters need so
litrie cooking that the heat of the scalding broth is sufficient
to do them properly.
SOFT CLAM sour WITH TOMATOES.
Wash a pint of soft clams in two quarts of cold water
until they are perfectly free from sand, and then strain the
water through a towel fine enough, to retain the sand; cut
the hard part of the clams away from the soft portions, and
put the latter in a cool place until the soup is nearly done ;
chop the hard parts of the clams medium fine, put them into
a saucepan with the water in which they were washed, a
pint of canned or sliced tomatoes, an onion peeled and
sliced, a small red pepper, and two teaspoonfuls of salt ;
cook all these ingredients together very slowly for an hour,
and then strain them through a fine colander.- After the
soup has been strained, put it again over the fire, add to it
half a pint of milk, a tablespoonful of butter, four tabl§-
spoonfuls of finely powdered Cracker-dust✪ Soft Clam Soup with Tomatoes, and the soft
SOUPS. 189
portions of the clams, and stir it constantly until it boils ;
let it boil for a minute, see that it is palatably seasoned with
salt and pepper, and then serve it hot.
CREAM OF FLUKE.
The fluke is a large, white-fleshed fish, resembling the
flounder in general appearance. Its flesh is firm and sweet,
and in its season its price is very reasonable. As several
dishes can be made from one fish, the reader's attention is
called to the fish recipes which are given elsewhere.
To prepare the fish for the soup, cut one-fourth of the
flesh away from the bone and skin, reserving the rest for
other dishes, and boil it, putting it over the fire in boiling
salted water, and cooking it until the flakes begin to sepa-
rate. Then drain it, and rub it through a sieve with a
potato-masher. Allow one cupful of fish for each quart of
soup.
To make two quarts of soup, put two tablespoonfuls each
of butter and flour into a saucepan, and set it over a gentle
fire ; stir constandy until the butter and. flour are smoothly
blended, then gradually stir in two quarts of hot milk, add-
ing half a cupful at a time, and stirring it smooth before
putting in more. When all the milk is mixed with the flour
and butter, season the soup with two teaspoonfuls of salt
and quarter of a salt-spoonful each of white pepper and
grated nutmeg. Next, put in the fish, and stir the soup
with an egg-whip until it boils ; then serve it hot. Any
white-fleshed fish can be used in this way.
CRAYFISH SOUP OR BISQUE. ✪ Crayfish Soup or Bisque
Page 109 · 6 recipe records on this page
Presented as published in 1885. 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
Use for two quarts of soup one quart of oysters ; free them from bits of shell, and drain them from their liquor ; add to the liquor a pint of milk, and sufficient water to increase the quantity to about two quarts ; place the milk and oyster liquor over the fire, season it with salt and white or red pepper, let it boil for a moment, and remove any scum that may rise ; meantime, beat four eggs smoothly with half a pint of milk, and strain them ; after the scum has all been removed from the soup, put into it the oysters and the eggs and milk, and stir it constantly until it begins to thicken ; do not let it boil, lest the eggs curdle ; as soon as it is smooth and scalding hot, serve it. The oysters need so litrie cooking that the heat of the scalding broth is sufficient to do them properly.
SOFT CLAM sour WITH TOMATOES.
Wash a pint of soft clams in two quarts of cold water until they are perfectly free from sand, and then strain the water through a towel fine enough, to retain the sand; cut the hard part of the clams away from the soft portions, and put the latter in a cool place until the soup is nearly done ; chop the hard parts of the clams medium fine, put them into a saucepan with the water in which they were washed, a pint of canned or sliced tomatoes, an onion peeled and sliced, a small red pepper, and two teaspoonfuls of salt ; cook all these ingredients together very slowly for an hour, and then strain them through a fine colander. After the soup has been strained, put it again over the fire, add to it half a pint of milk, a tablespoonful of butter, four tablespoonfuls of finely powdered Cracker-dust, and the soft
portions of the clams, and stir it constantly until it boils ; let it boil for a minute, see that it is palatably seasoned with salt and pepper, and then serve it hot.
CREAM OF FLUKE.
The fluke is a large, white-fleshed fish, resembling the flounder in general appearance. Its flesh is firm and sweet, and in its season its price is very reasonable. As several dishes can be made from one fish, the reader's attention is called to the fish recipes which are given elsewhere.
To prepare the fish for the soup, cut one-fourth of the flesh away from the bone and skin, reserving the rest for other dishes, and boil it, putting it over the fire in boiling salted water, and cooking it until the flakes begin to separate. Then drain it, and rub it through a sieve with a potato-masher. Allow one cupful of fish for each quart of soup.
To make two quarts of soup, put two tablespoonfuls each of butter and flour into a saucepan, and set it over a gentle fire ; stir constandy until the butter and. flour are smoothly blended, then gradually stir in two quarts of hot milk, adding half a cupful at a time, and stirring it smooth before putting in more. When all the milk is mixed with the flour and butter, season the soup with two teaspoonfuls of salt and quarter of a salt-spoonful each of white pepper and grated nutmeg. Next, put in the fish, and stir the soup with an egg-whip until it boils ; then serve it hot. Any white-fleshed fish can be used in this way.
CRAYFISH SOUP OR BISQUE.
Records on this page
Bean SoupOyster Cream SoupOyster Soup with EggsSoft Clam Soup with TomatoesCream of FlukeCrayfish Soup or Bisque