A Good Oyster Soup

Ingredients

• To every four dozen oysters, freshly opened
• one quarter of a pound of butter
• six ounces of flour
• two quarts of veal or chicken soup
• a quart of milk
• a tablespoonful of anchovy sauce

Method

1. 1

   Put the butter in a stew-pan, and, when fully melted, add the flour and stir until smooth.

2. 2

   Then add the liquor from the oysters that have been just blanched in their liquor, but not boiled, and pour in the soup.

3. 3

   Season with cayenne, mace, black pepper, and salt.

4. 4

   When all is well-mixed, strain and boil ten minutes.

5. 5

   Put the oysters that have been blanched and a gill of cream into a tureen, pour the boiling soup over them and serve immediately.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 122. The excerpt below is the record exactly as published.

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

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