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Classic
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page 37
use them; cut the mushrooms in large pieces, and put them all together in a
sauce-pan, without any liquor; cover it close, and let them stew gently, with a
little salt, till they are tender, and covered with liquor; then take out your
mushrooms, and drain them, or else put some pepper to them, with some white
wine, and when they have boiled up, pour off the sauce, and thicken it with a
little butter rolled in flour; some will put in a shallot with the spice, but
that will spoil the flavor of the mushrooms, which every body desires to
preserve.
OF SOUPS.
To make Oyster Soup.
Have ready a good fish stock, then take two quarts of oysters without the
beards; bray the hard part in a morter, with the yolks of ten hard eggs. Set
what quantity of fish stock you shall want over the fire with your oysters;
season it with pepper, salt and grated nutmeg. When it boils, put in the eggs,
and let it boil till it is as thick as cream. Dish it up with bread cut in dice.
To make Rice Soup.
To two quarts of water, put three quarters of a pound of rice, clean picked and
washed, with a stick of cinnamon; let it be covered very close, and simmer till
your rice is tender; take out the cinnamon, and grate half a nutmeg; beat up the
yolks of four eggs, and strain them to half a pint of white wine, and as much
pounded sugar as will make it palatable, put this to your soup, and stir it very
well together: set it over the fire, stiring it till it boils, and is of a good
thickness; then send it to table.
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