Oyster Soup

Ingredients

• two quarts of the finest oysters you can get
• a quart of sweet milk
• a quarter of a pound of butter

Method

1. 1

   Take the oysters carefully out of the liquor and strain the liquor.

2. 2

   Put the milk into a clean saucepan and let it come to a boil.

3. 3

   Stir in the butter gradually, then add the oysters and let them remain until plump.

4. 4

   Take them out and put them in the tureen.

5. 5

   When the milk has boiled up again, pour it over the oysters in the tureen and serve.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 3. The excerpt below is the record exactly as published.

two quarts of the finest oysters you can get, take them carefully out of the liquor and see that no shell adheres to them, strain the liquor, and use it or not, as you like, for the soup. (Ido not use the liquor). Now, put a quart of sweet milk into a clean sauce pan and let it come to a boil, then stir in gradually a quarter of a pound of butter

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