Oyster Soup

Ingredients

• 2 pints white stock
• 1 pint milk
• 1 oz. corn-flour
• 1 gill cream
• 2 dozen oysters
• Cayenne pepper
• Salt
• 1 teaspoonful lemon-juice

Method

1. 1

   Add the liquor and beards of the oysters to some good white stock in a saucepan.

2. 2

   Mix the corn-flour and the milk free from lumps, add this to the saucepan, and stir until boiling; boil for five minutes and skim thoroughly.

3. 3

   Season with Cayenne pepper and salt.

4. 4

   Scald the oysters in the cream, pour these into a hot soup tureen; strain the soup over them, and add a little lemon-juice just before serving.

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 28. The excerpt below is the record exactly as published.

OYSTER SOUP — MULLAGATAWNY SOUP — GIBLET SOUP. r>9 tureen. Milk may be used instead of cream, but it will not be so rich. OYSTER SOUP. 2 pints white stock. 1 pint milk. 1 oz. corn-flour. 1 gill cream. 2 dozen oysters. Cayenne pepper. Salt. i teaspoonful lemon-juice

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