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Classic
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page 39
1 slice of lean ham,
1 stalk of celery or pinch of celery seed.
Pour oysters in colander and put the strained liquor in a kettle and add enough
water for quantity desired. Add salt, pepper, celery, and ham. When it boils up,
skim off the foamy substance. Drop the oysters in and let boil a few minutes,
then the beaten eggs and milk and little thickening of flour made with part of
the milk. Add the butter last and let all boil up once, stirring to prevent eggs
from curdling. Pour in tureen over small squares of toast and serve immediately.
OYSTER SOUP (No. 2)
Take 1 quart of rich milk or cream and boil. Draw off 1 quart of oysters and
boil and skim. Add it and the oysters to boiling milk and cook 5 minutes. Powder
1 dozen crackers, and with them put 1/2 cup of butter in soup tureen and pour
over and serve hot. Pepper and salt to taste.
OX-TAIL SOUP
Cut 1 tail into pieces and add:
1 gallon water,
1 teaspoon of salt,
As it boils, remove the scum.
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