Oyster Soup
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.
Oyster Soup. Allow three dozen oysters to a quart of soup. Open them carefully, keep and strain the liquor from them, beard the oysters and put the strained liquor over them. Take a quart of the palest veal stock, and simmer the beards in it for twenty minutes, strain, adding a little more stock if required 44 OYSTERS A LA MODE. Put the oysters over the fire in their own Hquor to plump them, but do not let them boil. Put the soup over the fire, add cayenne, and pour the liquor from the oysters to it, and a pint of cream quite hot ; put the oysters into the tureen, and pour the soup over them and serve. Thicken with a dessert- spoonful of corn flour, mixed quite smooth with a little milk, and then added by degrees to the soup (letting all simmer together a little). This should be added before the cream. It is better to boil all cream alone before adding it to soups. Stewed Oysters of the Last Century. Take two dozen oysters, put them in a stewpan with three ounces of bread-crumbs, add the strained liquor from the
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