Oyster Soup

Ingredients

• one quart of oysters
• one quart of milk
• one pint of cold water
• three tablespoonfuls of flour
• four of butter
• half a teaspoonful of white pepper
• a piece of onion the size of half a dollar
• a bit of mace
• salt to suit the taste

Method

1. 1

   Put a colander over a bowl, and turn the oysters into it.

2. 2

   Pour the water over the oysters, and stir until all the liquid has passed into the bowl.

3. 3

   Set the oysters aside in a cold place.

4. 4

   Heat the oyster liquor and water slowly, skimming carefully when boiling.

5. 5

   In a double-boiler, heat the onion, mace, and all the milk except half a pint.

6. 6

   Mix the cold milk with the flour and stir into the boiling milk.

7. 7

   Cook for fifteen minutes.

8. 8

   Remove the onion and mace, add the oyster water to the thickened milk, then add the oysters, butter, salt, and pepper.

9. 9

   Boil up once and serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 85. The excerpt below is the record exactly as published.

Oyster Soup. For six or eight persons use one quart of oysters, one quart of milk, one pint of cold water, three table-spoon- fuls of flour, four of butter, half a teaspoonful of white pepper, a piece of onion the size of half a dollar, a bit of mace, and salt to suit the taste

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