American Medium Fannie Merritt Farmer
Oyster Soup
Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, heat slowly to boiling-point, and let simmer twenty minutes. Strain through cheese-cloth, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.
Ingredients
grocery- 1 slice onion
- 2 stalks celery
- 2 blades mace
- Sprig of parsley
- Bit of bay leaf
- ⅓ cup butter
- ⅓ cup flour
- Salt and pepper
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Instructions
- 1
No instructions provided
Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 8 (1896)