Foe one hundred oysters boil three pints of milk and set
•side; put the oysters over the fire half an hour before dinner,
with a quarter of a pound of butter, half a teaspoonftd of salt,
a small saltspoonfiil of pepper; simmer them until the oysters
show their beards, then add the boiled milk; bring it to a boil;
have ready four hard-boiled egg^ ohopped fine, three eraokers
rolkdy and one head of eelery ohopped small ; put these into
the tureen; when the soup boils, pour it over thmn and senre.
* Oyster Soup, Vo. S.
Btndn the juioe from one hundred oysters, put it over the
Ire with half a teaspoonful of salt; when the seum rises, strain
the juiee through a clean oloth or fine sieve ; boil three pints
of milk, add the oysters and juioe, and six ounces of butter
rubbed to a paste with a heaping tablespoonfU of flour; bring
all to a boil, season with pepper and, if needed, a little more
salt, and serre.
a)
8 aOOKEBT FROM EXPEBIBNQK
• 01am Soup.
Wftsh the olam dielb very oleaii, pat diem in a dripping-pan
and set them in a hot OYen for Sye minnteBy or until the sheUs
open; take them firom their shelb, Baving all the joioe; if the
olamB are large, ehop them ; if the little eoft-shell elamiy they
muflt be left whole. Boil three pints of milk, add the jnice, a
blade of maoe, a little blaok pepper, a hard-boiled egg ohopped
fine, a teaspoonfU of ohopped parsley, two roDed oraokers, and
a quarter of a pound of butter mixed with a teaspoonfld of
flour; put in the elams, give all a boil up and serve. This is
for fifty large or one hundred small elams.
* Moek Turtle Soup.
Ptoeure a fine large ealf 's head and a set of feet, eleanse the
head thoroughly, tie the brains up in a olean oloth, and put all
together in a soup-kettle, with five quarts of oold water and a
tablespoonfixl of salt; bring to a boU and skim well, then set
aside to simmer slowly for three hours ; the brains will be done
in an hour and must be taken out and set aside; when you oan
twist out the bones, remove the kettle from the fire and strain
to '
through a oullender; put the broth baek into the soup-pot;
take out all the bones from the meat, out it in small pieoes,
reserve a oup ftill of it and set aside ; season the remainder with
half a teaspoonfol of blaok pepper, a teaspbonfiil of sweet mar-
joram, the same of summer savory, an onion ohopped, a tea-
spoonftd of powdered oloves and two blades of mace; stir all
well together and put it into the broth; add a bunch of parsley
and thyme, cover closely and simmer for an hour and a half;
then strain and set away until next day. Next morning pre-
pare force-meat balls as follows : Chop very fine a pound of lean,
uncooked veal and a quarter of a pound of fresh beef suet, stir
them together, add a small teacup of the brains, and the same
of fine bread crumbs, season with half a teaspoon of salt, a salt-
spoon of blaok pepper, half a saltspoon of grated nutmeg, a
piece of onion the size of half a nutmeg, chopped very fine, and
a teaspoonftil of chopped pars. ay; mix all well together; beat
80UP& 9
ap two 6gg8| flrfar them in ; floor your hftnds, and make into
little balls half the siie of a walnnt, and brown them in batter
and lard or sweet dripping to float and eover them ; drain them
on a sieve or elean oloth, and keep them hot nntil ready to torn
oat the soap. Take all the fat from the top of the soap, pat it
over the fire and let it oome to a boil, pat in the cap of meat
yoa reservedi thioken with a tablespoonfol of browned floor
mixed in oold water ; boil five minotes longer, then add half a
tambler of good Sherry or Madeira wine; pot the foree-meat
balk in the toreen with two sliees of lemon, poor the soap over
and serve.
* A plain Calf 's-head Soop. ✪ Clam Soup
Page 2 · 6 recipe records on this page
Presented as published in 1905. 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
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Foe one hundred oysters boil three pints of milk and set
•side; put the oysters over the fire half an hour before dinner,
with a quarter of a pound of butter, half a teaspoonftd of salt,
a small saltspoonfiil of pepper; simmer them until the oysters
show their beards, then add the boiled milk; bring it to a boil;
have ready four hard-boiled egg^ ohopped fine, three eraokers
rolkdy and one head of eelery ohopped small ; put these into
the tureen; when the soup boils, pour it over thmn and senre.
* Oyster Soup, Vo. S.
Btndn the juioe from one hundred oysters, put it over the
Ire with half a teaspoonful of salt; when the seum rises, strain
the juiee through a clean oloth or fine sieve ; boil three pints
of milk, add the oysters and juioe, and six ounces of butter
rubbed to a paste with a heaping tablespoonfU of flour; bring
all to a boil, season with pepper and, if needed, a little more
salt, and serre.
a)
8 aOOKEBT FROM EXPEBIBNQK
• 01am Soup.
Wftsh the olam dielb very oleaii, pat diem in a dripping-pan
and set them in a hot OYen for Sye minnteBy or until the sheUs
open; take them firom their shelb, Baving all the joioe; if the
olamB are large, ehop them ; if the little eoft-shell elamiy they
muflt be left whole. Boil three pints of milk, add the jnice, a
blade of maoe, a little blaok pepper, a hard-boiled egg ohopped
fine, a teaspoonfU of ohopped parsley, two roDed oraokers, and
a quarter of a pound of butter mixed with a teaspoonfld of
flour; put in the elams, give all a boil up and serve. This is
for fifty large or one hundred small elams.
* Moek Turtle Soup.
Ptoeure a fine large ealf 's head and a set of feet, eleanse the
head thoroughly, tie the brains up in a olean oloth, and put all
together in a soup-kettle, with five quarts of oold water and a
tablespoonfixl of salt; bring to a boU and skim well, then set
aside to simmer slowly for three hours ; the brains will be done
in an hour and must be taken out and set aside; when you oan
twist out the bones, remove the kettle from the fire and strain
to '
through a oullender; put the broth baek into the soup-pot;
take out all the bones from the meat, out it in small pieoes,
reserve a oup ftill of it and set aside ; season the remainder with
half a teaspoonfol of blaok pepper, a teaspbonfiil of sweet mar-
joram, the same of summer savory, an onion ohopped, a tea-
spoonftd of powdered oloves and two blades of mace; stir all
well together and put it into the broth; add a bunch of parsley
and thyme, cover closely and simmer for an hour and a half;
then strain and set away until next day. Next morning pre-
pare force-meat balls as follows : Chop very fine a pound of lean,
uncooked veal and a quarter of a pound of fresh beef suet, stir
them together, add a small teacup of the brains, and the same
of fine bread crumbs, season with half a teaspoon of salt, a salt-
spoon of blaok pepper, half a saltspoon of grated nutmeg, a
piece of onion the size of half a nutmeg, chopped very fine, and
a teaspoonftil of chopped pars. ay; mix all well together; beat
80UP& 9
ap two 6gg8| flrfar them in ; floor your hftnds, and make into
little balls half the siie of a walnnt, and brown them in batter
and lard or sweet dripping to float and eover them ; drain them
on a sieve or elean oloth, and keep them hot nntil ready to torn
oat the soap. Take all the fat from the top of the soap, pat it
over the fire and let it oome to a boil, pat in the cap of meat
yoa reservedi thioken with a tablespoonfol of browned floor
mixed in oold water ; boil five minotes longer, then add half a
tambler of good Sherry or Madeira wine; pot the foree-meat
balk in the toreen with two sliees of lemon, poor the soap over
and serve.
* A plain Calf 's-head Soop.