Oysters, Soup of (Another Way)

Ingredients

• two dozen oysters
• a quart of mutton broth
• three dessert-spoonfuls of arrowroot
• a dessert-spoonful of lemon-juice
• a pinch of cayenne
• a quarter of a pint of milk

Method

1. 1

   Open and beard oysters, cut them in halves, and place in a tureen.

2. 2

   Boil the beards in mutton broth, strain, thicken with arrowroot, and boil quickly.

3. 3

   Strain through a sieve, add lemon-juice, cayenne, and milk, simmer, and pour into the tureen over oysters.

4. 4

   Serve hot.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1073. The excerpt below is the record exactly as published.

Oysters, Soup of (another way). — Open and heard two dozen oysters, cut them into halves, and piit them into a soup tureen. Boil the beards in a quart of mutton broth for a few minutes, then strain them, throw them aside, and thicken the soup with three dessert- spoonfuls of arrowroot. Make it quite smooth, and boil it quickly for a quaiter of an hour. Strain it thiough a hair-sieve, add a dessert- spoonful of lemon-juice, a pinch of cayenne, and a quarter of a pint of milk

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