Oyster Soup for a Party of Four
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Ensure oysters are covered with broth before heating.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 36. The excerpt below is the record exactly as published.
Oyster Soup for a Party of Four. — With two penny- worth of fish cuttings make a quart of good broth, assisting it as usual with vegetables and herbs. Take a dozen sauce oysters, put them with their beards intact into a saucepan, strain their own liquid over them through muslin, for it often contains some atoms of shell. If this is insufficient to cover the oysters add as much broth cold as will suffice for that purpose. Put the pan over a low fire, and heat up gradually ; the moment signs of boiling show themselves stop. Strain off the liquid from the oysters, add it to the rest of the fish broth and thicken it, using three-quarters of an ounce of butter and the same of flour
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Cook this with the app: pantry check, scaling, and the assistant.