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Classic
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page 39
Strain all the liquor from the oysters; add the water, and heat. When near the
boil, add the seasoning, then the oysters. Cook about five minutes from the time
they begin to simmer, until they "ruffle." Stir in the butter, cook one minute,
and pour into the tureen. Stir in the boiling milk, and send to table. Some
prefer all water in place in milk.
OYSTER SOUP. No. 2.
Scald one gallon of oysters in their own liquor. Add one quart of rich milk to
the liquor, and when it comes to a boil, skim out the oysters and set aside. Add
the yolks of four eggs, two good tablespoonfuls of butter, and one of flour, all
mixed well together, but in this order--first, the milk, then, after beating the
eggs, add a little of the hot liquor to them gradually, and stir them rapidly
into the soup. Lastly, add the butter and whatever seasoning you fancy besides
plain pepper and salt, which must both be put in to taste with caution. Celery
salt most persons like extremely; others would prefer a little marjoram and
thyme; others, again, mace and a bit of onion. Use your own discretion in this
regard.
CLAM SOUP. (French Style.)
Mince two dozen hard-shell clams very fine. Fry half a minced onion in an ounce
of butter; add to it a pint of hot water, a pinch of mace, four cloves, one
allspice and six whole pepper corns. Boil fifteen minutes and strain into a
sauce-pan; add the chopped clams and a pint of clam-juice or hot water; simmer
slowly two hours; strain and rub the pulp through a sieve into the liquid.
Return it to the sauce-pan and keep it lukewarm. Boil three half-pints of milk
in a sauce-pan (previously wet with cold water, which prevents burning) and
whisk it into the soup. Dissolve a teaspoonful of flour in cold milk, add it to
the soup, taste for seasoning; heat it gently to near the boiling point; pour it
into a tureen previously heated with hot water, and serve with or without pieces
of fried bread-called croutons in kitchen French.
CLAM SOUP.
Twenty five clams chopped fine. Put over the fire the liquor that was drained
from them, and a cup of water; add the chopped clams, and boil half an hour;
then season to taste with pepper and salt and a piece of butter as large as an
egg; boil up again and add one quart of milk boiling hot, stir in a tablespoon
of flour made to a cream with a little cold milk, or two crackers rolled fine.
Some like a little mace and lemon juice in the seasoning.
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