Soup Recipes - Recipes for Soups

OYSTER SOUP

1 bottle Oysters—1s.

1 pint of Milk—2 1/2d.

Cornflour and Vegetables

2 quarts Fish Stock—1d.

Total Cost—1 s. 3 1/2 d.

Time—One Hour.

If there is no fish stock, use pot boilings. As this is a white soup a special saucepan must be used. Put the stock and the liquor from the bottle of oysters into this stewpan with an onion stuck with six cloves, 2 dozen white peppercorns, and a fagot of herbs, and boil together for half an hour, then strain off and return to the saucepan with the milk. When nearly boiling thicken with a tablespoonful of cornflour and boil two or three minutes; put in the oysters and simmer for five minutes. Flavour with a little lemon juice, nutmeg, and salt. Pour into a warm tureen, and send fried bread to table with it.



Bill Austin