Oyster Soup

Ingredients

• two quarts fresh oysters
• one gallon milk
• half a pound butter
• one pound rolled soda biscuits
• pepper
• salt

Method

1. 1

   Drain oyster liquor, heat milk and butter gradually.

2. 2

   Stir in liquor, then biscuits.

3. 3

   Boil and add oysters.

4. 4

   Serve when edges curl.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 115. The excerpt below is the record exactly as published.

Oyster Soup Mash one quart of canned tomatoes, through a colander and boil them for about twenty minutes. Season well with cayenne pepper and salt. While the tomatoes are boiling add a half teaspoon of soda and let it ferment. Pour in a quart of milk and add two crackers rolled fine and two ounces of butter. Let it boil and serve. Oysters with Celery Butter a deep dish and pour into it the oysters with their own liquor; season with salt and black pepper, and add the heart stalks of a head of celery cut into thin lengthwise slices and a few small pieces of fresh butter; cover it over with another dish and set into a moderate oven for fifteen minutes, then serve. Oyster Frites Oysters for frying should be large and fat. Strip as many as you wish to fry by passing them between the thumb and forefinger, lay them on a clean napkin to dry. Into a soup plate or some small dish grate the rind of a large lemon, add half a teaspoon of salt and saltspoon of white pepper; break into the dish three whole eggs for each dozen of oysters and beat all together with a fork. Have at hand a large dish partly filled with bread crumbs; take two oysters at a time, lay them in the egg and cover them completely, lift and drain and then place them into the bread crumbs, breading thoroughly; when all are covered drop them, two at a time into hot fat and fry them to a good golden brown ; lift them with a skimmer and place them on a piece of brown paper and serve as quickly as possible with a garnishing of parsley. Oysters with Mushrooms Drain two dozen oysters; put them in a hot pan. Cook in one teaspoon of butter until the edges begin to curl; then remove to a hot dish. Make a sauce by adding to the oyster liquor the juice from one-half pint of mushrooms, and enough milk to make a pint. Thicken this with one tablespoon of flour blended with one tablespoon of butter and cook two minutes. Add one-half cup of chopped mushrooms, one teaspoon of onion juice, one-half teaspoon of lemon juice and a little salt. Beat the yolks of two eggs and stir in. Then add the oysters. Let the mixture come to a boil and serve at once. 226 The Toronto Cook Book Poached Oysters Butter a deep dish, pour into it some oysters with their own liquor; season with salt, pepper, tomato catsup and tobasco sauce ; scatter over a few bits of butter, and then set the dish into a hot oven. Serve as soon as the oysters are poached, that is as soon as they are firm in the touch. Baked Oysters Select large oyster sand wash their shells thoroughly Place the oysters in a baking pan in a very hot oven, bake until the shells open, remove the upper shells, add a little butter, salt and pepper to each oyster, and serve in the under shells. Oysters It should always be remembered that oysters are only used in the months that contain the letter "r". Oyster Soup Two quarts fresh oysters, one gallon milk, half a pound butter, one pound rolled soda biscuits

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