Cream of Oyster Soup

Ingredients

• one quart of milk
• half of a small onion
• two sprigs of parsley
• a half a cupful of celery leaves and stalks
• one-fourth of a cupful of flour
• a cupful of cold water
• a quart of oysters
• one-fourth of a cup of butter

Method

1. 1

   Scald milk with onion, parsley, and celery.

2. 2

   Mix flour with cold milk to make a paste and add to scalded milk.

3. 3

   Stir until thickened and cook for 30 minutes.

4. 4

   Strain oysters, heat the liquid, add oysters, and then the thickened milk.

5. 5

   Season with salt and white pepper, and stir in butter.

As published

This recipe was extracted from The Rural cook book (1907), page 4. The excerpt below is the record exactly as published.

Cream of Oyster Soup.— Add to one quart of milk half of a small onion, two sprigs of parsley and a half a cupful of celery leaves and stalks. Scald in a double boiler. Mix one-fourth of a cupful of flour with sufficient cold milk to make a paste and add it to the scalded milk. Stir until it thickens and let cook for about SO minutes covered. Pour a cupful of cold water over a quart of oysters, strain the liquid through a cheesecloth and heat to a boiling point. Add the oysters and when the boiling point is reached add the thickened milk. Season with salt and white pepper and stir in, little by little, one-fourth of a cup of butter

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