water to take the hornj skin off. Then make a broth as fol-
lows : Cut in pieces and put in a stock pot twenty pounds of
lean soup beef, six gallona of water, and plenty of salt. Boil
slowly and skim well ; add four onions, foor carrots, four leeka,
two heads of celery, a bunch of parslej, four bay leayes, thyme,
sago, and basilic in proportion, and one handf ul of whole pep-
pera, a few allspice, a few whole cloves, and a few blades of mace
ali tied together in a small cloth. Boil six hours and pass the
broth through a sieve into a large tin pan. Use some of thìs
broth diluted with water in a saucepan to cook the shells and
fins, and some in another saucepan to cook the meat. The
shells and fins require about one hour, and the meat not oyer
twenty minutes. When they are done, take the shells, meat, and
fins out of the broth and pass the broth through a fine strainer
into another saucepan. Remove ali the bones from the shells,
fins, and meat, and cut in small square pieces. Mix the whole
and put it in a dish.
The above is the preliminary and essential preparation.
For a soup f or eight persons : Thicken three quarta of broth
with four ounces of flour which has been browned in batter,
boil one-half hour, and skim well. Add one-half pint of Sherry
wine, one gill of Port wine, a dash of cayenne pepper✪ Green Turtle Soup, and a
portion of the turtle. Boil ten minutes, skim again, and serve
with slices of lemon.
To preserve what is lef t of the turtle, reduce to a consist-
ency the rest of the broth, add the turtle, and boil five minutes.
Put in quart tin cans, which should not be quite fiUed. When
cold, pour into each can, oyer the turtle, some melted lard to
keep out the air. Set in a cool larder for further use. One
quart is enough for eight persons.
Stewed Oyaters à la Baltimore
Open neatly three dozen oysters. Place them in a sauce-
pan withaut their liquor and add one ounce of good batter.
80UP8 87
Cover the pan and place it over the fire. Cook for two min-
utes. Then add one wine-glass of good Madeira wine and a
very little cajenne pepper. Cook together a little longer and
then add one gill of Espagnole sauce and one-half a glass of
demiglazed sance. Stir thoroughly nntil it comes to a boil.
Just before serving add the juice of one lemon, one teaspoonful
of bntter, one teaspoonful of finely chopped parsely✪ Stewed Oysters à la Baltimore. Serve im-
medìately in a tureen.
Oyster Bisque
Two qnarts of oysters in a saucepan with a little white pep-
per, nntmeg, two blades of mace, one bay leaf, one pinch of red
pepper, two ounces of bntter, one pint of white broth. Cover,
boil ten minntes, drain in a colander, and save the liquor. Then
chop the oysters very fine and put them on a piate. Knead
five ounces of flour in a saucepan with four ounces of melted
batter. Stir and cook a little without allowing to brown.
Then dilute with three pints of boiled milk and the oyster
liquor. Add the oysters, stir steadily, and boil ten minutes.
Rub through a very fine sieve and add more milk if required.
Stir and boU again. Finish with one-half pint of raw cream
and four ounces of butter in small bits. Taste, pour in soup
tureen, and serve hot, with small squares of bread f ried in butter
separately on a piate.
Olam Bisque ✪ Oyster Bisque
Page 50 · 5 recipe records on this page
Presented as published in 1902. 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
water to take the horn skin off. Then make a broth as follows : Cut in pieces and put in a stock pot twenty pounds of lean soup beef, six gallona of water, and plenty of salt. Boil slowly and skim well ; add four onions, four carrots, four leeks, two heads of celery, a bunch of parsley, four bay leaves, thyme, sago, and basilic in proportion, and one handful of whole peppers, a few allspice, a few whole cloves, and a few blades of mace all tied together in a small cloth. Boil six hours and pass the broth through a sieve into a large tin pan. Use some of thìs broth diluted with water in a saucepan to cook the shells and fins, and some in another saucepan to cook the meat. The shells and fins require about one hour, and the meat not over twenty minutes. When they are done, take the shells, meat, and fins out of the broth and pass the broth through a fine strainer into another saucepan. remove all the bones from the shells, fins, and meat, and cut in small square pieces. Mix the whole and put it in a dish.
The above is the preliminary and essential preparation. For a soup for eight persons : Thicken three quarta of broth with four ounces of flour which has been browned in batter, boil one-half hour, and skim well. Add one-half pint of Sherry wine, one gill of Port wine, a dash of cayenne pepper, and a portion of the turtle. Boil ten minutes, skim again, and serve with slices of lemon.
To preserve what is left of the turtle, reduce to a consistency the rest of the broth, add the turtle, and boil five minutes. Put in quart tin cans, which should not be quite filled. When cold, pour into each can, over the turtle, some melted lard to keep out the air. Set in a cool larder for further use. One quart is enough for eight persons.
Stewed Oysters à la Baltimore
Open neatly three dozen oysters. Place them in a saucepan without their liquor and add one ounce of good butter.
80UP8 87
Cover the pan and place it over the fire. Cook for two minutes. Then add one wine-glass of good Madeira wine and a very little cayenne pepper. Cook together a little longer and then add one gill of Espagnole sauce and one-half a glass of demiglazed sauce. Stir thoroughly until it comes to a boil. Just before serving add the juice of one lemon, one teaspoonful of butter, one teaspoonful of finely chopped parsley. Serve immediately in a tureen.
Oyster Bisque
Two quarts of oysters in a saucepan with a little white pepper, nutmeg, two blades of mace, one bay leaf, one pinch of red pepper, two ounces of butter, one pint of white broth. Cover, boil ten minutes, drain in a colander, and save the liquor. Then chop the oysters very fine and put them on a piate. Knead five ounces of flour in a saucepan with four ounces of melted butter. Stir and cook a little without allowing to brown. Then dilute with three pints of boiled milk and the oyster liquor. Add the oysters, stir steadily, and boil ten minutes. Rub through a very fine sieve and add more milk if required. Stir and boil again. Finish with one-half pint of raw cream and four ounces of butter in small bits. Taste, pour in soup tureen, and serve hot, with small squares of bread fried in butter
separately on a plate.
Olam Bisque
Records on this page
Green Turtle SoupStewed Oysters à la BaltimoreOyster BisqueCrab Bisque (Alternative)Clam Bisque