Oyster Soup (No. 1)

Ingredients

• 3 pints oysters
• 1 1/2 pints milk
• 2 eggs
• Piece of butter size of an egg
• 1 slice of lean ham

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 15. The excerpt below is the record exactly as published.

2 eggs, 2 tablespoons of butter, 1 tablespoon of flour. Split and cut off the com, which you must boil in the water until done and the water is nearly ex- hausted; then add the milk and let it come to a THE BLUE GRASS COOK BOOK boil, some of which pour in the beaten eggs and return to the kettle; work flour with the butter, with pepper and salt to taste; stir into the soup and then serve. CREAM OF CELERY SOUP E. D. P. 1 quart of chicken soup, 1 dessertspoonful of butter, 1 dessertspoonful of cornstarch, 3 heads of celery, 1 quart of milk or cream. Take the white part of the celery and chop it as fhie as possible. Put it to boil with the milk, and let it cook until it can be rubbed through a sieve. If too thick, after it has been rubbed through, add a little more milk. Return it to the pot, and add the chicken soup. When it has boiled about 10 minutes, rub the butter and cornstarch together, and stir in until it thickens ; then season to the taste with salt and white pepper. GUMBO SOUP 1 chicken, 2 pints okra, 34 SOUPS 1 pint tomatoes, 1 tablespoon butter. Fry the chicken and pour over ^ gallon of boil- ing water and cook till the meat drops from the bones. Remove bones. Prepare the vegetables and add to the soup and boil. Then add thicken- ing and season to taste, or as for any other soup. Before pouring off add the butter. Add hot water as it boils down. Serve hot, with rice boiled dry, CHICKEN GUMBO Mrs. Simms Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart. Re- move the chicken, place in a dish to cool, and pour the liquor into the soup-pot. Add chicken, minced or shredded very fine. Fry 1 onion with 1 slice of fat pork. Rinse the skillet out with a little water and pour all into the soup. Put 1 can of tomatoes on to boil with 2 quarts of water. Slice ^ green pepper and 1 small red pepper very fine and add to tomatoes. Boil 2 hours. Take 2 cans of okra, carefully re- moving all the tough pods, ^ cup of rice, and 1 tablespoon of minced parsley. Add to the soup 35 THE BLUE GRASS COOK BOOK and boil 1 hour longer. Season with salt and black pepper to taste. In summer 2 or 3 ears of corn, cut and scraped, make a nice addition. If desired, serve with 1 spoonful of boiled rice to each soup plate. OYSTER GUMBO E. D. P. 1 large chicken, 1 can of oysters, ^ pound of boiled ham, 2 quarts of boiling water, 1 bunch of summer savory, 1 bunch of parsley, 1 tablespoonful of filee powder, Salt, black and cayenne pepper to the taste. Divide the chicken, skin and flour each piece well; cut the ham in dice, and, with a cooking- spoonful of butter, fry until brown. Then pour on it 2 quarts of boiling water, the bunches of sum- mer savory and parsley tied together, salt and cayenne pepper. Let this boil slowly for 4 hours. Take out the summer savory and parsley, pull the chicken to pieces, return it to the pot, and about 15 minutes before serving heat the oysters and SOUPS their liquor, and add to the soup. While they are simmering very slowly take out a teacupful of the soup and mix with the filee powder. When per- fectly smooth put it in the soup ; let it boil up once and it will be done. Pour into a heated tureen and Berve with some nicely boiled rice in another dish. JULIENNE SOUE V. C. G. 2 quarts clear stock, ^ pint carrots cut small, ^ pint onions, ^ pint turnips, ^ head of celery. Bleach the vegetables a few minutes in boiling water, then let them simmer in the soup until ten- der. Season with salt and pepper. KENTUCKY BURGOUT Mrs. Garrard 6 squirrels, 6 birds, 1^ gallons of water, 1 teacup of pearl barley, 1 quart of tomatoes, S7 THE BLUE GRASS COOK BOOK 1 quart of corn, 1 quart of oysters, 1 pint of sweet cream, ^ pound of butter, 2 tablespoons of flour. Season to taste. Boil the squirrels and birds in the water till ten- der and remove all the bones. Add barley and vegetables and cook slowly for 1 hour. Ten min- utes before serving add the oysters and cream with butter and flour rubbed together. Season and serve hot. OKRA SOUP Take ^ gallon of beef stock, 1 quart of toma- toes, and 1 quart of okra, and pepper and salt to taste and boil ^ hour. Thicken with 1 tablespoon of flour. OYSTER SOUP (No. 1) {Famous Virginia Recipe) Miss Virginia Croxtoru 3 pints oysters, 1^ pints milk, a eggs. Piece of butter size of an ^gQ, 38 SOUPS 1 slice of lean ham

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