Oyster Soup

Ingredients

• four dozen oysters
• a quarter of a pound of butter
• six ounces of flour
• a quart of milk
• two quarts of stock
• a teaspoonful of salt
• half a saltspoonful of cayenne pepper
• five peppercorns
• half a blade of mace
• a tablespoonful of Harvey sauce
• half ditto of essence of anchovies
• a gill of cream

Method

1. 1

   Put oysters in a stewpan with their liquor and heat.

2. 2

   Drain, keeping liquor, and remove beards.

3. 3

   Melt butter in another pan, add flour, stir, then add oyster liquor, milk, and stock.

4. 4

   Season and boil for ten minutes, skim, add cream, strain over oysters, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 22. The excerpt below is the record exactly as published.

Oyster Soup. Put four dozen oysters into a stewpan with their liquor, place upon the fire; when upon the point of boiling, drain them upon a sieve catching the liquor in a bowl ; take off the beards, which put into the liquor, and the oysters into a soup- tureen; then put a quarter of a pound of butter into another stewpan over the fire, and when melted add six ounces of flour, stir over a slow fire for a short time, but keeping it quite white; let it cool, then add the liquor and beards of the oysters, a quart of milk, and two quarts of stock, stir over the fire until boiling, then season with a teaspoonful of salt, half a saltspoonful of cayenne pepper, five peppercorns, half a blade of mace, a tablespoonful of Harvey sauce, half ditto of essence of anchovies; let boil quickly for ten minutes, skim it well, add a gill of cream

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