1832 - Pastry, Cakes, and Sweetmeats

Oyster Soup

DDV CULINARY

Three pints of large fresh oysters.

Two table-spoonfuls of butter, rolled in flour.

A bunch of sweet herbs.

A saucer full of chopped celery.

A quart of rich milk.

Pepper to your taste.

Take the liquor of three pints of oysters.
Strain it, and set it on the fire.
Put into it, pepper to your taste,
two table-spoonfuls of butter rolled in flour,
and a bunch of sweet marjoram and other pot-herbs,
with a saucer full of chopped celery.
When it boils, add a quart of rich milk--
and as soon as it boils again, take out the herbs,
and put in the oysters just before you send it to table.
Boiling them in the soup will shrivel them and destroy their taste.