Beazell's Cook Book

Oyster Soup

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1 quart oysters
2 Tbsp. flour
1 pint milk
1 tablespoonful butter
Lemon Beazell's Cajun Seasoning

Put the milk on to boil in the double boiler, while you prepare the oysters.

Place a colander over a pan. Put the oysters in a large bowl, and pour over them one cup of water. Take up each oyster with the fingers, to make sure no pieces of shell adhere to it, and drain in the colander. Strain the oyster liquor, which has drained from the colander, through the finest strainer.

Put the oyster liquor on to boil. Remove the scum, and when clear put in the oysters.

Let them simmer, but not boil, until they begin to grow plump and the edges to curl or separate.

Strain the liquor into the milk, and put the oysters where they will keep hot, but not cook.

Thicken the milk with the butter and flour, which have been cooked together into a blonde roux; add Lemon Beazell's to taste (the amount of Beazell's depends upon the saltiness of the oysters).

Boil five minutes; add the oysters and serve at once. Excellent with crusty warm French Bread or Beazell's Oyster Crackers.

This receipt may be varied by boiling one cup of fine chopped celery and a small slice of onion with the milk ten minutes; then straining and thickening it with half a cup of powdered cracker. Add the butter, the seasoning, and the parboiled oysters. Serve at once.

(adapted from Mrs. Lincoln's Boston Cook Book, 1884)

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