Home › The Principles of Cookery › OYSTERS, SOUP OF (another way)

OYSTERS, SOUP OF (another way)

Open and beard two dozen oysters, cut them into halves, and put them into a soup tureen. Boil the beards in a quart of mutton broth for a few minutes, then strain them, throw them aside, and thicken the soup with three dessert-spoonfuls of arrowroot. Make it quite smooth, and boil it quickly for a quarter of an hour. Strain it through a hair-sieve, add the oyster liquor, a little salt, a pinch of cayenne, and a quarter of a pint of milk, and simmer gently for five minutes. Pour the soup upon the oysters in the tureen, and serve very hot. Probable cost, 3s. 6d. Sufficient for five or six persons.