Brown Oyster Soup

Ingredients

• Take the preceding receipt for quantities.
• a small carrot
• a small turnip
• a piece of onion
• a cupful of butter
• the same of flour
• juice of a lemon
• Salt
• cayenne

Method

1. 1

   Fry the chopped carrot, turnip, and onion in butter until brown, then add to boiling stock.

2. 2

   Make brown butter thickening (roux) and add to strained fish stock.

3. 3

   Add oyster liquor and lemon juice, skim when boiling.

4. 4

   Add oysters shortly before serving.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 103. The excerpt below is the record exactly as published.

Brown Oyster Soup. Take the preceding receipt for quanti- ties. While the fish stock is in prepa- ration fry a small carrot, turnip and a piece of onion, all chopped small, in a COOKING FOR PROFIT, 97 little butter till brown, then put them in the boiling stock and let them cook in it some time longer. Make some brown butter thickening (roux) by stirring together n cupful of butter and the same of flour in a frying pan and letting it bake brown in tbe oven . Strain off the fish slock into another kettle on the fire. Add the brown thick- ening, stirring lest it sink and burn on the bottom. Add the oyster liquor and draw the soup to the side of the range to slowly boil and clear itself by throw- ing up scum. Put in (he juice of a lemon mixed with a little cold water and skim when the soup boils up again. A few minutes before dinner time put the oyster? into the soup and take off as soon as it /Uce more begins to boil. If no anchovies have been used in the fish stock to heighten the flavor a spoonful of essence of anchovies may be added to the finished soup. Season with salt and cayenne

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