Oyster Soup, No. 2

Ingredients

• one quart of oysters
• one quart of water
• two or three blades of mace
• a teaspoonful of flour
• one ounce of butter
• one half pint of cream

Method

1. 1

   Strain oysters and reserve liquor.

2. 2

   Boil liquor with mace, season, add oysters, and a paste of flour and butter.

3. 3

   Scald again, then add cream and serve hot.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 74. The excerpt below is the record exactly as published.

One quart of water, eight good-sized ripe tomatoes cut up; boil twenty minutes and add one half tea- spoonful of soda; then boil and add one pint or more of milk, and season as you do oysters. Black Bean Soup. — One quart of black beans, soaked over night in four quarts of water, one pound of beef, half pound of salt pork. Grate one large or two small carrots, and slice one large onion, and add to the beans and the water in which they were soaked. Boil all together for three or four hours, then strain through a colander. When in the tureen add one tablespoonful of mushroom sauce, one sliced lemon and one sliced or chopped boiled egg. Pea Soup. — Soak one quart of peas (split, if you can get them) over night; next morning early put them over the fire with one pound of corned beef or pork (beef is the best to my taste, however), and let them boil hard for three hours. Then add a chopped carrot and turnip, and an onion, if liked, a tea- spoonful of celery seed or a handful of celery tops, and boil another hour or more; then strain through a sieve, season with pepper, and cut up two thin slices of toasted bread in the shape of small dice; put in the tureen, turn on your soup and serve. A cup of milk boiled in it for twenty minutes is an improve- ment. Small, white beans can be substituted for peas and made in the same manner. Oyster'Soup. — For four cans of oysters, have twelve crack- ers rolled fine, two quarts of boiling water, one pint of good rich milk. Let the milk and water come to a boil, add the crackers, salt and pepper, boil one minute briskly; pour in the * HOUSEHOLD. MS * oysters and let all come to a scald; add about a quarter of k pound of butter as they are poured into a tureen. Oyster Soup, No. 2. — To one quart of oysters add one quart of watei; pour the water on the oysters and stir them; take them out one at a time, so that no small particle of shell may adhere to them; strain the liquor through a sieve and put it in a stew-pan over the fire, with two or three blades of mace, and season with red pepper and salt to taste; when this boils put in your oysters, add a teaspoonful of flour rubbed to a paste with one ounce of butter; let them scald again, then add one half pint of cream

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