Oyster Soup II

Ingredients

• one quart of milk
• butter to taste
• salt to taste
• pepper to taste
• one hundred medium sized oysters
• a scant pint of water

Method

1. 1

   Put into a saucepan one quart of milk, butter, salt, and pepper to taste.

2. 2

   While the milk is coming to a boil, drain the liquor from one hundred medium sized oysters into another saucepan; add a scant pint of water, being sure to skim while boiling.

3. 3

   Let the liquor boil for about five minutes, then drop in the oysters; let all boil a few minutes until the oysters are plump and of a light color.

4. 4

   Pour the milk into the saucepan containing the oysters, mix well, and turn into a heated tureen.

5. 5

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from Cooks in clover (1889), page 6. The excerpt below is the record exactly as published.

Oyster Soup, II. — Put into a saucepan one quart of milk, butter, salt and pepper to taste. While the milk is coming to a boil, drain the liquor from one hundred medium sized oysters into another sauce- pan; add a scant pint of water, being sure to skim while boiling. Let the liquor boil about five min- utes, then drop in the 03'sters ; let all boil a few min- utes, until the oysters are plump and of a light color. Pour the milk into the saucepan containing the oysters, mix well, and turn into a heated tureen. Serve immediately. Mrs. J. H. Whitehead. Black Bean Soup. — Soak one quart of beans twen- ty-four hours. Take the remains of a roast of beef as free from fat as possible, or two pounds of beef and one of salt pork, — this is better than the ribs; boil together in a large pot, in six or eight quarts of water, first adding an onion cut up fine. Boil beans and all for five hours, mash and strain ; flavor with a bunch of herbs, pepper and salt to taste

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