Oyster Soup

Ingredients

• 2 dozen deep sea oysters
• 3 dozen if small
• 2 small whiting
• 1| pint water or light stock
• £ pint cream
• 2 stalks celery
• 1 blade of mace
• 1 teaspoonful of anchovy sauce
• A few drops lemon juice
• Yolks of 2 eggs
• 1 onion
• Bunch herbs and parsley
• 1 teaspoonful white pepper- corns, crushed
• 1 oz. flour
• 1| oz. butter

Method

1. 1

   Beard the oysters and remove the tendons, put the soft fatty part on one side.

2. 2

   Put the beards, tendons, and liquid from the oysters into a saucepan with the whiting and vegetables cut up, also other fish trimmings, mace, peppercorns, anchovy sauce, and water; simmer this slowly one hour; pour through a fine hair sieve, rubbing through as much of the pulp of the whiting as possible.

3. 3

   Put the butter into a saucepan and melt, then add flour, and when quite smooth add soup, boil five minutes, add salt, cream, and yolks of eggs beaten together; keep hot, but take care the soup does not boil, or it will curdle.

4. 4

   Drop the oysters in for half a minute just to heat them, and serve.

5. 5

   If the oysters are large they may be divided.

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 1. The excerpt below is the record exactly as published.

OYSTER SOUP. 2 dozen deep sea oysters or 3 dozen if small 2 small whiting Bones and skins of one or two soles 1| pint water or light stock £ pint cream 2 stalks celery 1 blade of mace 1 teaspoonful of anchovy sauce A few drops lemon juice Yolks of 2 eggs 1 onion Bunch herbs and parsley 1 teaspoonful white pepper- corns, crushed 1 oz. flour 1| oz. butter

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