Oyster Soup

Ingredients

• Use the same ingredients as for stew
• 2 tablespoonfuls butter
• two tablespoonfuls of flour
• 1 pint milk
• Seasoning to taste

Method

1. 1

   Melt the butter, blend into it the flour and seasoning, add the oyster liquor, and stir until the mixture boils.

2. 2

   Add the milk and the oysters, and cook until the oysters are done.

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 28. The excerpt below is the record exactly as published.

2 tablespoonfuls butter. 1 pint milk. Seasoning to taste. Strain the oysters, and heat the oyster Uquor until it boils. Add the milk, previously heated. Lastly add the oysters, the seasoning, and the butter, and cook until the gills separate and " frill." Repeat this process, using cold milk, and heating the mixture until the oysters are cooked. Compare the flavor of the two dishes. What parallel result have you found in any of your previous exercises in cooking? Repeat the process, first heating the milk, adding to it the cold oyster liquor, etc., and heating the mixture until the oysters are cooked. Compare with the first method used as to the consistency of the two dishes. Note. The amount given above will serve four persons. Proportion- ate quantities may be used for individual experiments. Oyster Soup Use the same ingredients as for stew, with the addition of two tablespoonfuls of flour

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