Oysters, Soup of, Economical
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six 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 1073. The excerpt below is the record exactly as published.
Oysters, Soup of, Economical.— Cut half the meat from a scalded ox-heel into neat pieces about the size of a small oyster. Put them into a stewpan with three pints of good stock, thickened with a little flour and butter. Add a pinch of cayenne and a glassful of sherrj-, and boil gentty for two hours, then put in" a dozen and a half of bearded oysters
Cook this with the app: pantry check, scaling, and the assistant.