Oyster Soup, No. 2

Ingredients

• three quarts of oysters
• half a pint of celery cut into small dice
• two or three blades of mace
• a little pepper
• salt
• a suspicion of made mustard
• a quart of rich milk, or cream and milk mixed
• a large table-spoonful of butter

Method

1. 1

   Strain oysters and boil their liquor with celery, mace, pepper, salt, and mustard.

2. 2

   Add oysters after boiling for five minutes.

3. 3

   Before serving, add butter mixed with flour or beaten egg yolks for thickening.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 41. The excerpt below is the record exactly as published.

Oyster Soup, No. 1. Wash two quarts of oysters from their own liquor, and put them on the fire in a kettle with about three quarts of water ; boil till they are done, which may be told by the shrinking of the outer gills ; then take them off the fire, and put into them the yolks of six beaten eggs, and from a half to a whole pint of new milk or sweet cream, with a quarter of a pound of butter, and salt and pepper VmOINlA COOKERY-BOOK, TO to suit the taste. Better put very little salt. Return the kettle to the fire, and let the soup remain there only just long enough to thicken; add a table-spoonful of flour for thickening, as in other soups. Otstbb Soup, No. 2. Strain three quarts of oysters from their liquor, and put the liquor on the fire to boil, with half a pint of cel- ery cut into small dice, two or* three blades of mace, a little pepper and salt, with a suspicion of made mustard. If there should not be liquor enough to make two quarts, fill up that amount with pure water. After the liquor has boiled for about five minutes add the oysters. Just be- fore taking it ofE add a large table-spoonful of butter rul)bed up with flour and a quart of rich milk, or cream and milk mixed

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