Oyster Soup Recipe
Oyster Soup Recipe with Oysters, Stock, Milk, Cream, Butter, Flour, Mace, Lemon and Cayenne Pepper.
INGREDIENTS
18 Oysters
2 pints (1.2 litre) Vegetable Stock
1 pint (600ml) Milk
1/2 pint (300ml) Cream
1 oz (25g) Butter
1 oz (25g) Flour
A Blade of Mace
A Strip of Lemon Peel
A dust of Cayenne Pepper
METHOD
Put the stock on to boil. Add the milk into the saucepan along with the mace, pepper and lemon peel (very thinly pared), and bring them to the boil. Draw to one side and let it infuse for 15 minutes. Beard the oysters and wash them free from grit. Put the beards in the stock to boil. When the stock boils, strain it, and put it on to re-boil. Then add the milk which must also first be strained.
Rub the flour well into the butter and add this to the soup. Stir until it thickens, but do not let it boil. Lastly, add the cream. The oysters are put into the soup just before serving and, if large, can be cut in two or even into three pieces.
Based on the Oyster Soup recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).