Oyster Soup from Tinned Oysters

Ingredients

• a tin of oysters
• rather less than a quart of stock
• a bay-leaf
• a little cayenne pepper
• about three-pennyworth of cream
• a good teaspoonful of anchovy sauce
• a little plain raw butter
• a little white roux or plain raw flour

Method

1. 1

   First reduce the stock by boiling until less than a quart is left.

2. 2

   Remove all fat.

3. 3

   Pour the liquor from the oysters into the stock, add the oysters, bay-leaf, cayenne pepper, and cream.

4. 4

   Thicken with butter and flour.

5. 5

   Boil gently, skim off the butter, and add anchovy sauce.

6. 6

   Serve over the oysters in a tureen.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 46. The excerpt below is the record exactly as published.

oyster soup from tinned oysters instead of fresh, which, considering the extraordiirary price now charged for oysters, is really the only form of obtaining oyster soup when any regard whatever is had for economy. We will suppose, therefore, the stock, or rather the liquor left, in which a leg of mutton has been boiled. Now tliis liquor will make poor soup as a rule, but will make good oyster soup by means of a tin of oysters, which costs less than sixpence, and the addition, if possible, of about three-pennyworth of cream, which latter will be found a vast improvement. Fii-st reduce the stock by boiling, i.e., let it boil gently on the fire till rather less than a quart is left. Of course, care must be taken previously that every particle of fat has been removed. Next, take the tin of oysters, and having opened it, pour the liquor off" the oystei's through a strainer into the stock, keeping back the oysters in a basin ; add a bay-leaf, a little cayenne pepper, some boiling milk or, of course still better, cream ; thicken the soup with a little white roux or plain raw butter and flour. Allow it to boil gently, so as to throw up the butter, which must be skimmed off", then add a good tea-sjioonful of anchovy sauce

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