Oyster Soup Recipes
Two great recipes for oyster soup.
Two quarts of oysters, one quart of milk, two tablespoonfuls of
butter, one teacupful of hot water; pepper, salt. Strain all the
liquor from the oysters; add the water, and heat. When near the
boil, add the seasoning, then the oysters. Cook about five minutes
from the time they begin to simmer, until they "ruffle". Stir in
the butter, cook one minute, and pour into the tureen. Stir in the
boiling milk and send to table. Some prefer all water in place of
Scald one gallon of oysters in their own liquor. Add one quart
of rich milk to the liquor, and when it comes to a boil, skim out
the oysters and set aside. Add the yolks of four eggs, two good
tablespoonfuls of butter, and one of flour, all mixed well together,
but in this order—first, the milk, then, after beating the eggs,
add a small amount of of the hot liquor to them gradually, and stir them
rapidly into the soup.
Lastly, add the butter and whatever seasoning you fancy besides
plain pepper and salt, which must both be put in to taste with caution.
Celery salt most persons like extremely; others would prefer a small amount of marjoram or thyme; others again mace and a bit of onion.
Use your own discretion in this regard.