Oyster Soup

Ingredients

• 1 lb. knuckle of veal
• 2 lbs. plaice
• 1 onion (stuck with 3 cloves)
• 1 bay leaf
• pint milk
• $ pint cream
• 2 oz. butter
• 2 tablespoonful cornflower
• 18 oysters
• 1 teaspoonful Anchovy sauce

Method

1. 1

   Cut up the veal and put it with the onion, bay leaf, and a little salt into one quart of cold water; let it simmer for four hours, then strain it, and when cold take off the fat.

2. 2

   Put the plaice in one quart of cold water, let it simmer till the flesh is in rags, then strain it and press the plaice through a sieve.

3. 3

   When both the fish and veal stock are cold, mix them together and add the liquor from the oysters, the milk and the anchovy sauce; when these have come to the boil, add the thickening of butter, and seasoning of pepper, salt and cayenne; let the soup simmer for two or three minutes.

4. 4

   Cut the oysters in halves, add them to the boiling soup, then draw it off the fire directly; add the cream and serve.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 7. The excerpt below is the record exactly as published.

OYSTER SOUP. INGREDIENTS. 1 lb. knuckle of veal 2 lbs. plaice 1 onion (stuck with 3 cloves) 1 bay leaf \ pint milk $ pint cream 2 oz. butter 2 tablespoonful cornflower 18 oysters 1 teaspoonful Anchovy sauce

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