Oyster Soup - Good Hotel

Ingredients

• 1 quart 'solid meat' oysters
• 1 quart clear soup stock
• 1 quart milk
• Butter size of an egg
• 1 teaspoon each of salt
• and pepper
• 2 heaping tablespoons crushed oyster crackers

Method

1. 1

   Half an hour before dinnertime, set the quart of stock on the range in one saucepan and the milk in another.

2. 2

   Pour the oysters into a colander set in another saucepan on the table.

3. 3

   When the soup stock boils, pour a few ladlefuls into the oysters, stir them and let them drain.

4. 4

   Set the oyster liquor over the fire, when it boils skim it, then strain it into the soup stock.

5. 5

   Throw in the oysters and when they begin to shrink, take the vessel from the fire.

6. 6

   Stir in the rolled crackers, salt, pepper, and butter, then add the boiling milk and pour the soup into the tureen.

7. 7

   Sprinkle a little chopped parsley over the top.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 102. The excerpt below is the record exactly as published.

Oyster Soup— Good Hotel, 1 quart "solid meat'* oysters. 1 quart clear soup stock. 1 quart railk. Baiter size of an egg. 1 teaspoon each of salt and pepper. 2 heaping tablespoons crushed oyster crackers

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