OYSTER SOUP.
To two quarts of oysters add a pint of water, and let them set an
hour. Then take them out of the liquor. Grate and roll fine a
dozen crackers. Put them into the liquor with a large lump of
fresh butter. When the grated biscuit has quite dissolved, add a
quart of milk with a grated nutmeg, and a dozen blades of mace;
and, if in season, a head of celery split fine and cut into small
pieces. Season it to your taste with pepper.
Mix the whole together, and set it in a closely covered vessel
over a slow fire. When it comes to a boil, put in the oysters; and
when it comes to a boil again, they will be sufficiently done.
Before you send it to table put into the tureen some toasted bread
cut into small squares, omitting the crust.
hour. Then take them out of the liquor. Grate and roll fine a
dozen crackers. Put them into the liquor with a large lump of
fresh butter. When the grated biscuit has quite dissolved, add a
quart of milk with a grated nutmeg, and a dozen blades of mace;
and, if in season, a head of celery split fine and cut into small
pieces. Season it to your taste with pepper.
Mix the whole together, and set it in a closely covered vessel
over a slow fire. When it comes to a boil, put in the oysters; and
when it comes to a boil again, they will be sufficiently done.
Before you send it to table put into the tureen some toasted bread
cut into small squares, omitting the crust.
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