Oyster Soup

Ingredients

• about a quart of it
• a small onion
• a little salt
• about a dozen peppercorns
• a bay-leaf
• two table-spoonfuls of flour
• a tea-spoonful of anchovy essence
• a tin of oysters
• the cream ordered yesterday

Method

1. 1

   Use the liquor from boiled cod or leg of mutton, add onion, salt, and peppercorns, boil until reduced.

2. 2

   Strain and return to the pan with bay-leaf and oyster liquor.

3. 3

   Stir in flour mixed with water, let boil, add boiled cream and anchovy essence.

4. 4

   Place oysters in a hot soup tureen, pour soup over them, and serve.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 271. The excerpt below is the record exactly as published.

Oyster Soup. Curried Mutton. Boiled Bice. Vegetable Marrow. Golden Pudding. Cheese. Marketing. For the Bay.— One pound of Buttock Steak for Toad-in-the-hole ; a large Cauli¬ flower; Vegetable Marrow; six ounces of Beef Suet; a tin of Oysters or a dozen fresh Oysters. For To-morrow.— A dried Haddock ; order a fine Ox-tail. Breakfast. — Mutton Collops, with Tomatoes. — Cut half a dozen thin slices from the cold mutton. Break an egg into a plate and beat it lightly. Draw the slices of mutton through it and toss them in the bread-crumbs, which have been mixed with a tea-spoonful of flour and a little pepper and salt. Melt a slice of butter in a frying- pan, put in the collops, and cook them very gently. When they are brown upon one side turn them to the other. Cut the tomatoes into slices about half an inch thick. Take up the collops, put them on a hot dish, and fry the tomatoes in the same fat. In three or four Mi A YEAR'S COOKERY. minutes they will be done. Put them round the collops, sprinkle a few bread-crumbs over them, and serve. Porridge (January 25th). Luncheon. — 1 Toad-in-tke-Hole (January 15th); Cauliflower au Gratin (April 25th). Dinner. — Ouster Soup. — Take the liquor in which the cod was boiled, or, if this is not available, the liquqr in which the leg of mutton was boiled can be used. Throw a small onion, a little salt, and about a dozen peppercorns into it, and boil it till it is considerably reduced. Skim it well and strain it. Put about a quart of it back into the stewpan, with a bay-leaf and the strained liquor from a tin of oysters. The oysters themselves may be put on a dish in the oven to be made hot. Stir in two table-spoonfuls of flour mixed to a smooth paste with water. Let the liquor boil, put with it the cream ordered yesterday, which has been boiled separately, and add a tea-spoonful of anchovy essence

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