White Oyster Soup from Modern Cookery for Private Families by Eliza Acton
When the oysters are small, from two to three dozens for each pint of soup should be prepared, but this number can of course be diminished or increased at pleasure. Let the fish (which should be fi...
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Cooking tools:
- Oyster knife
- Fine-mesh sieve
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Colander
- Measuring cup
- Ladle
Ingredients
- flour, 3 oz.
- arrow-root, or butter, 4 oz.
- Oysters, 8 to 12 dozens
- cream, 1 pint
- pale Veal stock, 2 quarts
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