Oyster Soup. — Scald, drain, and beard four dozen oysters,
reserving their liquor in a pan ; put four ounces of butter
SOtlP MAKING
99
into a stewpan to dissolve over the fire ; mix in four ounces of
flour ; moisten with a pint and a half of good white stock ;
season with nutmeg, a pinch of cayenne, and a teaspoonful
of anchovy✪ Oyster Soup ; stir over the fire for a quarter of an hour ; boil
gently and add the liquor. Cut the oysters in half, pour
the hot soup over them in the tureen ; add a little sweet
cream and serve.
Oyster Soup, a rAmericaine. — -Take one tablespoonful of
butter and one of flour; rub them well together;, boil two
quarts of milk and, when thoroughly boiling, dissolve the
butter and flour in it ; add two or three blades of mace
well broken up, half a teaspoonful of whole black pepper,
two or three sprigs of parsley chopped fine, and salt to
taste. When all has been stirrred and is boiling, drop
in fifty or sixty oysters✪ Oyster Soup ; let them boil once, or say for two
minutes, or till the oysters begin to swell up ; and the soup
is ready for use. Before putting the oysters in to boil, strain
all the liquor from them.
Parmesan Soup. — Put into a stewpan celery, turnips,
carrots, green leeks or onions, and young cabbage leaves, all
cut in strips, with a piece of butter and a little sugar;
cover close and leave to stew in their own steam over a
slow tire. Shake them occasionally till soft and yellow. If
the vegetables are not quite young they must be previously
parboiled, or they give too strong a flavour to the soup.
Boil the vegetables thus prepared in good gravy soup, and
then strain them away. Take slices of stale roll, and with
a small round cutter no bigger than a shilling, cut out
little cakes, dip them in hot butter, and roll them in grated
Parmesan cheese✪ Parmesan Soup. Bake them a bright yellow, and throw
them into the soup at time of serving.
Parsnip Soup. — One pound of sliced parsnips; two
ounces of butter ; salt and cayenne to taste ; one quart of
stock. Put the parsnips into the stewpan with the butter,
which has been previously melted, and simmer them till
quite tender. Then add nearly one pint of stock, and boil
together for half an hour. Pass all through a fine strainer,
and put to it the remainder of the stock. Season, boil and
serve immediately. Time two hours. Seasonable from
October to April.
100
THE HOtJSEWIFE^S KEI'EREE
Peasant Soup. — Chop cabbage, carrots, onion, and celery ;
boss them in butter a pale brown, add a little stock and
simmer very gently for three hours ; now add some water
in which haricot beans or lentils have been cooked, simmer
another half -hour, now add some very finely chopped sorrel
and lettuce✪ Peasant Soup ; let it all come to a boil, and pour it into the
tureen over some fried sippets.
Pease Brose. — Take two ounces of ground pease, a pinch
of salt and one and one-half gill of boiling water✪ Pease Brose. Put the
pease and salt into a bowl, stir in gradually the boiling water.
Boil this for five minutes and serve hot.
Pescatore, Consomm^ al. — Take some small fish moulds,
and butter them well, and fill them with lobster quendle ;
steam them and then turn them out, and serve them in
good clear soup.
Page 68 · 8 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Oyster Soup. — Scald, drain, and beard four dozen oysters, reserving their liquor in a pan ; put four ounces of butter
into a stewpan to dissolve over the fire ; mix in four ounces of flour ; moisten with a pint and a half of good white stock ; season with nutmeg, a pinch of cayenne, and a teaspoonful of anchovy ; stir over the fire for a quarter of an hour ; boil gently and add the liquor. Cut the oysters in half, pour the hot soup over them in the tureen ; add a little sweet cream and serve.
Oyster Soup, à l'Américaine. — -Take one tablespoonful of butter and one of flour; rub them well together; boil two quarts of milk and, when thoroughly boiling, dissolve the butter and flour in it ; add two or three blades of mace well broken up, half a teaspoonful of whole black pepper, two or three sprigs of parsley chopped fine, and salt to taste. When all has been stirrred and is boiling, drop in fifty or sixty oysters ; let them boil once, or say for two minutes, or till the oysters begin to swell up ; and the soup is ready for use. Before putting the oysters in to boil, strain all the liquor from them.
Parmesan Soup. — Put into a stewpan celery, turnips, carrots, green leeks or onions, and young cabbage leaves, all cut in strips, with a piece of butter and a little sugar; cover close and leave to stew in their own steam over a slow tire. Shake them occasionally till soft and yellow. If the vegetables are not quite young they must be previously parboiled, or they give too strong a flavour to the soup. Boil the vegetables thus prepared in good gravy soup, and then strain them away. Take slices of stale roll, and with a small round cutter no bigger than a shilling, cut out little cakes, dip them in hot butter, and roll them in grated Parmesan cheese. Bake them a bright yellow, and throw them into the soup at time of serving.
Parsnip Soup. — One pound of sliced parsnips; two ounces of butter ; salt and cayenne to taste ; one quart of stock. Put the parsnips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender. Then add nearly one pint of stock, and boil together for half an hour. Pass all through a fine strainer, and put to it the remainder of the stock. Season, boil and serve immediately. Time two hours. Seasonable from October to April.
THE HOUSEWIFE'S REFEREE
Peasant Soup. — Chop cabbage, carrots, onion, and celery ; boss them in butter a pale brown, add a little stock and simmer very gently for three hours ; now add some water in which haricot beans or lentils have been cooked, simmer another half -hour, now add some very finely chopped sorrel and lettuce ; let it all come to a boil, and pour it into the tureen over some fried sippets.
Pease Brose. — Take two ounces of ground pease, a pinch of salt and one and one-half gill of boiling water. Put the pease and salt into a bowl, stir in gradually the boiling water. Boil this for five minutes and serve hot.
Pescatore, Consommé al. — Take some small fish moulds, and butter them well, and fill them with lobster quendle ; steam them and then turn them out, and serve them in good clear soup.
Records on this page
Oyster SoupOyster SoupParsnip SoupPotage a la CussyScotch BrothParmesan SoupPeasant SoupPease Brose