Oysters, Soup of
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1072. The excerpt below is the record exactly as published.
Oysters, Soup of. — Scald two dozen oysters in their own liquor; beard them, cut them into halves, and put them into a soup tureen. Place the beards into a stewpan with a pint of white stock or milk, and the oyster liquor ; let them boil for a quarter of an hour, then strain the liquid, let it stand a few minutes, and before using pour it gently away from the sediment which will have settled at the bottom of the vessel. Dissolve two ounces of butter in a stewpan, mix two ounces of flour smoothly with it, add the stock in which the beards were boiled, and half a pint of thick cream. Season the soup with a pinch of cayenne, a little grated nutmeg
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