Black Oyster Soup

Ingredients

• Four Ibs. of beef from round steak
• two quarts water
• one teacupful of flour
• 1 pint of oyster juice
• 1 pint of good cherry
• Salt

Method

1. 1

   Boil beef in water, brown flour, add boiling broth to make a smooth paste.

2. 2

   Thin until it can be strained through cloth.

3. 3

   Stir until thickened, add oyster juice, let come to a boil, pour into a hot soup tureen, add cherry, oysters last, and a few small squares of browned bread.

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 4. The excerpt below is the record exactly as published.

Black Oyster Soup Four Ibs. of beef from round steak, boil in two quarts water, brown one teacupful of flour, add boiling broth, making smooth paste. Thin until it can be strained through cloth. Stir until thickened, add 1 pint of oyster juice. Let come to a boil, pour into hot soup tureen, add 1 pint of good cherry, add oysters last and a few small squares of browned bread. — MRS. LAURA TATE, HANFORD, CAL. RECIPES FEDERATION COOK BOOK 13 RECIPES 14 FEDERATION COOK BOOK Fish, Oysters and Entrees Baked Fish Take any good baking fish, make a stuffing of bread crumbs, mix with butter, salt

Cook this with the app: pantry check, scaling, and the assistant.