Oyster Soup

Ingredients

• 1 pint of white stock
• 1 gill oyster liquor
• 1 tablespoonful cornflour
• a little salt
• 1 gill milk
• 1 pinch pepper (cayenne)
• 1 squeeze lemon juice
• 12 oysters

Method

1. 1

   For stock, boil cod's head with enough cold water to cover, salt, carrot, turnip, onion, parsley, peppercorns, mace, and cloves for 2 hours.

2. 2

   Strain and let stand for 2 hours.

3. 3

   Remove fat.

4. 4

   Heat stock and oyster liquor.

5. 5

   Mix pepper and milk, stir until boiling, add lemon juice and oysters.

6. 6

   Do not boil after adding oysters.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 19. The excerpt below is the record exactly as published.

Oyster Soup. (Made from a Cod’s Head lor Stock.) For 1 pint of white stock, put head into saucepan with enough cold water to cover, 1 teaspoon salt, small piece carrot, turnip, onion, parsley, 12 pepperconis, 1 blade mace, and 2 cloves. Boil for 2 houi-s; strain stock ; let it stand for 2 hours. Remove all fat, and it is ready for use. Now take 1 gill oyster liquor’, 1 tablespoonful cornflour, a little salt, 1 gill milk, 1 pinch pejrper (cayenne), 1 squeeze lemon juice. Put white stock and oyster liquor over the fire to get hot. Mix jirepper and milk, and stir over the fire till boiling. Add lemon juice, and 12 oysters

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