Mrs Beetons Soups Revisited

Oyster Soup

72 Oysters
2.25lt (4 pints) White Stock
285ml (½ pint) Cream
50g (2oz) Butter
40g (1½oz) Flour.
Salt, Cayenne and Mace, to taste

Scald the oysters in their own liquor.
Remove them, beard them and put them in a tureen.
Take 600ml (1 pint) of the stock, add the beards and the liquor, which must be carefully strained and simmer for 30 minutes.
Remove from the heat, strain it again.
Add the remaining stock with the seasoning and mace.
Bring to the 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.
Sufficient for 8 persons.
Seasonable from September to April.

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

OYSTER SOUP

196. 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.

Average cost, 2s. 8d. per quart.

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.

Mrs BeetonRecipes

Mrs Beetons Soups Revisited

Oyster Soup

Mrs Beeton
Recipes