OYSTER SOUP. — Pound ina mortar the yolks of ten hard-boiled
eggs and the hard parts of a quart of oysters, put into a saucepan with two
quarts of fish stock, and simmer for half an hour. Take out the oysters,
cut off the beards and wash the fish ; strain the liquor, and simmer the
oysters in it for five minutes longer ; then have ready the yolks of six raw
eggs well beaten, and add them to the soup, Stir one way on the side of
the fire till it is thick and smooth, but do not let it boil, and serve all to-
gether. If stock be not at hand, cut up a pound of skate, two pounds of
eels, and three or four flounders✪ Oyster Soup, and stew them together for an hour before
adding the oysters, substituting this fish broth for the stock.
OYSTERS (STEWED). — Wash the oysters in their own liquor,
and wipe them dry ; then strain the liquor, and pour it into a saucepan ;
add the oysters, with a bit of lemon peel, mace, and a few whole peppers.
Simmer very gently ; thicken with cream, flour, and butter, and serve with
sippets of toast✪ Stewed Oysters.
OYSTERS, To Choose. — The small-shelled Byfleet, Colchester,
and Milford oysters, generally known as “ natives," have the finest flavour
and are mostly eaten raw ; while the large “ rock’’ oysters are chosen for
stews, sauces, pies, &c. The harder the shell is to open the more healthy
is the fish ; but when the shell remains open on touching it, the fish is dead
and unfit for food.
OYSTERS, To Fatten. — Wash the shells clean and lay them in a
pan, cover them with salt water and add a few spoonfuls of oatmeal.
Change the water each day.
PiEONIES. — There are two distinct varieties of this plant, the
herbaceous and the tree species. The herbaceous kinds die down to the
roots every autumn, are all quite hardy, and are suitable for bedding in
masses or for borders. They delight in a deep, sound, alluvial soil, and the
duration of their bloom is prolonged by a slight protection from the shade
of trees. They are readily propagated by root division. The tree paeonies
require a deep alluvial soil, with an admixture of heath mould or silver sand.
It is advisable to protect them from frosts by means of canvas, as their
flower-buds are in danger of being cut off at an early period. They may
be multiplied by cuttings detached at their insertion on the stem, by slips
of the root, or by layers half cut through behind each bud. They do not
strike so expeditiously as those of the herbaceous kinds, but once
established they require no pruning and only a minimum amount of
attention.
PAIN KILLER, A Popular. — Put into a bottle one pint of
alcohol, half an ounce of gum-guaicum, a quarter of an ounce of myrrh✪ Pain Killer,
and the same amount each of camphor and cayenne ; shake occasionally
for ten days, then filter for use. This will not only relieve external pains,
but taken in doses of one teaspoonful is effectual in removing internal throes.
PAINTERS’ COLIC, To Relieve. — Administer salts or othei
aperient medicine, and apply bags of hot salt or hot bran to the stomach
until the pain abates. Let the diet be low and sparing. As this disease is
a dangerous one, it will at all times be advisable to call in medical aid, but
in the meantime the above remedies may be resorted to.
Page 161 · 3 recipe records on this page
Presented as published in 1891. 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. — Pound in a mortar the yolks of ten hard-boiled eggs and the hard parts of a quart of oysters, put into a saucepan with two quarts of fish stock, and simmer for half an hour. Take out the oysters, cut off the beards and wash the fish ; strain the liquor, and simmer the oysters in it for five minutes longer ; then have ready the yolks of six raw eggs well beaten, and add them to the soup, Stir one way on the side of the fire till it is thick and smooth, but do not let it boil, and serve all together. If stock be not at hand, cut up a pound of skate, two pounds of eels, and three or four flounders, and stew them together for an hour before adding the oysters, substituting this fish broth for the stock.
OYSTERS (STEWED). — Wash the oysters in their own liquor, and wipe them dry ; then strain the liquor, and pour it into a saucepan ; add the oysters, with a bit of lemon peel, mace, and a few whole peppers. Simmer very gently ; thicken with cream, flour, and butter, and serve with sippets of toast.
OYSTERS, To Choose. — The small-shelled Byfleet, Colchester, and Milford oysters, generally known as “ natives," have the finest flavour and are mostly eaten raw ; while the large “ rock’’ oysters are chosen for stews, sauces, pies, &c. The harder the shell is to open the more healthy is the fish ; but when the shell remains open on touching it, the fish is dead and unfit for food.
OYSTERS, To Fatten. — Wash the shells clean and lay them in a pan, cover them with salt water and add a few spoonfuls of oatmeal. Change the water each day.
PAEONIES. — There are two distinct varieties of this plant, the herbaceous and the tree species. The herbaceous kinds die down to the roots every autumn, are all quite hardy, and are suitable for bedding in masses or for borders. They delight in a deep, sound, alluvial soil, and the duration of their bloom is prolonged by a slight protection from the shade of trees. They are readily propagated by root division. The tree paeonies require a deep alluvial soil, with an admixture of heath mould or silver sand. It is advisable to protect them from frosts by means of canvas, as their flower-buds are in danger of being cut off at an early period. They may be multiplied by cuttings detached at their insertion on the stem, by slips of the root, or by layers half cut through behind each bud. They do not strike so expeditiously as those of the herbaceous kinds, but once established they require no pruning and only a minimum amount of attention.
PAIN KILLER, A Popular. — Put into a bottle one pint of alcohol, half an ounce of gum-guaicum, a quarter of an ounce of myrrh, and the same amount each of camphor and cayenne ; shake occasionally for ten days, then filter for use. This will not only relieve external pains, but taken in doses of one teaspoonful is effectual in removing internal throes.
PAINTERS' COLIC, To Relieve. — Administer salts or other aperient medicine, and apply bags of hot salt or hot bran to the stomach until the pain abates. Let the diet be low and sparing. As this disease is a dangerous one, it will at all times be advisable to call in medical aid, but in the meantime the above remedies may be resorted to.
Records on this page
Oyster SoupStewed OystersPain Killer