Cooking Adventures: OYSTER SOUP 1
6 dozen of oysters
2 quarts of white stock
1/2 pint of cream
2 oz. of butter
1-1/2 oz. of flour; salt, cayenne, and mace to taste
First, scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. After that, take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Then, take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, and pour it over the oysters. Oyster soup is ready to serve.
Time needed is 1 hour.
Remember: This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.