Oyster Soup

Ingredients

• one quart of oysters
• one pint of milk
• three ounces of butter
• one grain of cayenne
• one half tea-spoonful of salt
• one salt-spoonful of pepper
• one ounce of flour

Method

1. 1

   Strain the oysters and bring their liquor to boiling-point, skimming thoroughly.

2. 2

   Melt butter in a separate saucepan, add flour, then milk, stirring until it boils.

3. 3

   Add pepper, salt, cayenne, and oysters (cut if large), pour in boiling liquor, and cook for five minutes.

4. 4

   Serve very hot.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 23. The excerpt below is the record exactly as published.

Oyster Soup.— Procure one quart of oysters, one pint of milk, three ounces of butter, one grain of cayenne, one half tea-spoonful of salt, one salt-spoonful of pepper, one ounce of flour

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