Oyster Soup

Ingredients

• Four dozen oysters
• 4 oz. butter
• 2 oz. flour
• a dust of nutmeg
• a dust of cayenne
• 1 teaspoonful anchovy sauce
• 1 pint of cream

Method

1. 1

   Dissolve the butter in a saucepan over the fire; gradually stir in the stock, then the nutmeg, cayenne, and anchovy; add the cream.

2. 2

   Boil gently for fifteen minutes, carefully stirring it all the time.

3. 3

   Cut the oysters into halves, and pour the hot soup over them in the tureen.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 8. The excerpt below is the record exactly as published.

Oyster Soup. Four dozen oysters, 4 oz. butter, and 2 oz. flour, M 188 CAMERON'S COOKERY BOOK. 27 white stock, a dust of nutmeg and cayenne, 1 teaspoonful anchovy sauce, \ pint of cream.

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