Oyster Soup

Ingredients

• Drain the liquor from the oysters
• half as much water
• a large tablespoonful of butter
• salt to taste
• pepper to taste
• as much boiling milk as there was oyster liquor
• Half a pint of rich cream

Method

1. 1

   Put the oyster liquor over the fire with water, salt, pepper, and butter.

2. 2

   Let it boil and add oysters.

3. 3

   Heat slowly until they ruffle, then strain off the soup.

4. 4

   In another vessel, have boiling milk, pour oysters into a tureen, add butter, then pour in milk, stir well, add hot soup, cover, and serve with cabbage and crackers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 513. The excerpt below is the record exactly as published.

pepper to taste. It is a good and economical plan to put the roast beef bones and ends of beefsteak into your soup kettle for stock. Then you can use it for tomato or cabbage soup and save all the waste. BEAN SOUP. Put the beans into a kettle, pour on enough water to cover, and when they commence to boil stir in a small piece of soda and let boil up once ; pour off the water, put on Iresh with a small piece of pork, and let them cook until well done, then dip out the beans and press them through a 622 SOUPS. colander into the water in which they were boiled ; tie up some thyme in a little bag, put in the pot to simmer a few minutes ; boil hard a few eggs, quarter and put eggs into the soup, and a sliced lemon, a little butter, and season with salt and pepper. A piece of fresh raw beef added with the seasoning is a great improvement ; let it remain in until well done through, but do not serve it in the soup ; or rich milk and but- ter may be substituted for the beef. CLAM SOUP. Cut salt pork into very small squares and fry light brown ; add one large or two small onions cut very fine, and cook about ten minutes ; add two quarts of water and one quart of raw potatoes sliced ; let it boil, then add one quart of clams. Mix one tablespoonful of flour and water, add to it one pint of milk, pour into the soup and let it boil about five minutes. Add butter, pepper and salt to taste. Worcestershire sauce may be added if liked. GAME SOUP. Two rabbits, one-half pound of lean lamb, two medium-sized onions, one pound of lean beef ; fried bread ; butter for frying ; pepper, salt and two stalks of white celery cut into inch lengths ; three quarts of water. Joint the game neatly ; cut the lamb and onions into small pieces, and fry all in butter to a light brown. Put into a soup-pot with the beef ; cut into strips and add a little pepper. Pour on the water ; heat slowly and stew gently two hours. Take out the pieces and cover in a bowl ; cook the soup an hour longer ; strain, cool, drop in the celery and sim- mer ten minutes. Pour upon fried bread in the tureen. GUMBO SOUP. Put on half a peck of tomatoes in a porcelain kettle and let them stew ; have half a peck of ochra cut in fine shreds ; put them with thyme, parsley and an onion cut fine, into the tomatoes and let them cook until quite tender. Fricassee a chicken in ham gravy ; then take yolks of four eggs, a little vinegar, the juice of one lemon and season to taste, beating the eggs into the vinegar ; pour this over the chicken, and put all then into the tomatoes, letting the kettle be nearly filled with water. Boil all together four or five hours. IRISH STEW. To two pounds of mutton (cut ribs) add three quarts of water ; then slice up about four onions ; boil about half an hour ; then pare one dozen medium-sized potatoes and put in with the meat; when very nearly done add thickening made of two tablespoonfuls of flour; mix well with water, season with salt and pepper to suit taste. Dumplings may be added to this. SOUPS. 623 LOBSTER SOUP. One large lobster or two small ones ; pick all the meat from the shell and chop fine ; scald one quart of milk and one pint of water ; then add the lobster, one pound of butter, a tablespoonful of flour, and salt and red pepper to taste. Boil ten minutes and serve hot. NOODLE SOUP. Two eggs mixed with flour, and a little salt ; roll it out like pie crust, only make it thin as possible ; set it away till dried a little ; when ready for soup roll the crust all up with the hands and cut it into very thin slices from the end, which pull out so they seem like a. string. Have some water with milk, pepper, salt and butter heating, or chicken soup, into which drop the strings of noodle ; then let them boil up about five minutes, when they will be done. A nice addition is green corn off the cob, boiled up in the milk. MUTTON SOUP. Boil a leg of mutton three hours, season with salt and pepper, add a teaspoonful summer savory ; make a batter of one egg, two tablespoon- fuls milk, two of flour, all well beaten together ; drop this batter into the soup with a spoon and boil three minutes. -^ OYSTER SOUP. Drain the liquor from the oysters through a colander. Put the liquor over the fire with half as much water, salt, pepper and a large table- spoonful of butter for each quart of soup. Let it boil up well and put in the oysters. Heat slowly, and as they "ruffle," which should be about five minutes after they reach the boil, strain off the soup. Have in another vessel as much boiling milk as there was oyster liquor. Pour the oysters into a tureen, put a large spoonful of butter upon them ; when it melts entirely turn in the milk. Stir in well, add the hot soup, cover, and serve with cabbage and crackers crisped in the oven. Half a pint of rich cream

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