Oyster Soup

Ingredients

• 1 lin of oysters (best brand)
• 2 ozs. of butter
• 2 ozs. of flour
• I pint of milk
• I pint of fish stock made from fish trimmings

Method

1. 1

   Melt the butter in a pan, add the flour, and when quite smooth, add the milk.

2. 2

   Let it boil, then add stock gradually and liquor in the oyster tin.

3. 3

   Boil 15 minutes, then add half the tin of oysters, but don’t let it boil or oysters will harden.

4. 4

   Season with white pepper and nutmeg.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 4. The excerpt below is the record exactly as published.

OYSTER SOUP. 1 lin of oysters (best brand). 2 ozs. of butter. 2 ozs. of flour. I pint of milk. I pint of fish stock made from fish trimmings

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