Oyster Soup
INGREDIENTS for soup for 12 persons.-3 quarts of good mutton broth, 6 dozen oysters, 2 oz. of butter, 1 oz. of flour. AVERAGE COST, 7s.
Beard the oysters and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.
TIME. hour.
SEASONABLE from September to April.
Oysters, Darioles of. INGREDI- ENTS for dish for 2 persons. -A dozen oysters, 1 oz. of flour, 1 oz. of butter, 2 eggs, pint of milk, seasoning of lemon-juice, salt, cayenne and nutmeg. AVERAGE COST, 1s. 6d.
Beard the oysters and scald them in their liquor, strain them and cut each into 4 pieces. Put the butter and flour in a saucepan, with the liquor from the oysters OYSTERS. and the milk, and stir till boiling; then add the seasoning and the eggs well beaten, and lastly the oysters. Butter some dariole moulds, well fill them with the mixture, and steam gently for 20 minutes.
TIME.-20 minutes to steam the darioles.
SEASONABLE from September to April.