OYSTER SOUP I

Author: Top of the Rock Astronaut / Labels: ,

INGREDIENTS.--6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.

Mode.--Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve.

Time.--1 hour. 

Seasonable from September to April.

Sufficient for 8 persons.

Note.--This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.

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