Oyster Soup

Ingredients

• Three solid pints of oysters
• three tablespoonfuls of butter
• two tablespoonfuls of flour
• one small bit of mace
• one small slice of carrot
• one large slice of onion
• one bay leaf
• one sprig of parsley
• one and one-quarter teaspoonfuls of salt
• one-quarter teaspoonful of pepper
• one-half pint of boiling water
• three gills of cream
• one-half teaspoonful of Bovril
• yolks of three eggs

Method

1. 1

   Beat the flour and butter together in a saucepan.

2. 2

   Dissolve the extract of meat in the hot water, and pour on the flour and butter.

3. 3

   Add the vegetables, herbs, spice, salt and pepper.

4. 4

   Cook gently for twenty minutes; then add two gills of the cream, and strain into a clean saucepan.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 15. The excerpt below is the record exactly as published.

one-half teaspoonful of Bovril, one-quarter teaspoonful of pepper, one level teaspoonful of salt, two tablespoonfuls of butter, six slices of toast. 4 la Quina du Pérou Wilson's Invalids Port iiss" 41 [YMAN'S SACCHARINE TABLETS -»»»ONE SWEETENS A CUP OF TEA...- Put up in bottles of roo and 200 at 20 cts, and 35 cts. Free the oysters from bits of shell, and, after putting them in a frying-pan, set them on the fire with the other ingredients. Stir frequently, and when the oysters curl on the edge, and are plump in the middle, pour them over six slices of toast which have been arranged on a warm platter. Serve at once. If a richer dish be liked, beat the yolks of two eggs with four tablespoontfuls of water, and stir in with the oysters when they boil up. Draw the pan back to a cooler part of the stove, and stir for half a minute. OVo Le RS As UAPRECHAMEL, Three solid pints of oysters, three tablespoonfuls of butter, two tablespoonifuls of flour, one small bit of mace, one small slice of carrot, one large slice of onion, one bay leaf, one sprig of parsley, one and one-quarter teaspoonfuls of salt, one-quarter teaspoonful of pepper, one-half pint of boiling water, three gills of cream, one-half teaspoonful of Bovril, yolks of three eggs

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