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Classic
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page 14
OYSTER SOUP. DELICATE
Take the oysters from their liquor. To every quart of the liquor add a pint of
water or milk (milk is preferable); season with salt, pepper, butter, and
toasted bread-crumbs that have been toasted and pounded. When this has boiled,
put in a quart of oysters to two quarts of liquor. Let all boil a few minutes,
and serve.
ANOTHER OYSTER SOUP. VERY STRENGTHENING
Take a knuckle of veal or a piece of lamb; allow a quart of water and a
teaspoonful of salt to each pound; set it over the fire, let it come to a boil,
skim it well and then set it back on the stove. Let it simmer for two hours.
This will form a fine, strong, nourishing stock for the soup. Take out the meat,
and skim the stock clear; put in half a pound of rolled crackers and a quart of
nice oysters. Let it boil up, and finish by putting in a large tablespoonful of
butter, and pepper and salt to taste. Macaroni or vermicelli can be substituted
for the crackers, if preferred.
TURTLE SOUP FOR A LARGE COMPANY, NO. 1
Cut the head off the turtle the day before you dress it, and drain the blood
thoroughly from the body. Then cut it up in the following manner: Divide the
back, belly, head and fins from the intestines and lean parts. Be careful not to
cut the gall bag. Scald in boiling water to remove the skin and shell. Cut up in
neat pieces and throw into cold water. Boil the back and belly in a little water
long enough to extract the bones easily. If for a large company a leg of veal
will also be required, and a slice of ham, which must be stewed with
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