Wyvern's Fish Soup

Ingredients

• three pints of broth
• three-quarters of an ounce of butter
• the same of flour
• the yolk of an egg
• in a coffeecupful of the soup
• all the oysters

Method

1. 1

   Put the pan over a low fire and heat gradually.

2. 2

   When boiling, stop.

3. 3

   Strain off the liquid from the oysters and add it to the fish broth.

4. 4

   Thicken using butter and flour.

5. 5

   Trim the oysters, divide in halves, boil the soup, skim, and strain into a bowl.

6. 6

   Warm again, finish with the beaten egg yolk in the soup, and add the oysters.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 36. The excerpt below is the record exactly as published.

three-quarters of an ounce of butter and the same of flour to three pints of broth. Trim the beards off the oysters, and divide each one in halves. Boil up the soup, skim it, and strain it into a bowl. Warm it up again, and finish with the yolk of an egg beaten up in a coffeecupful of the soup, adding all the oysters

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