Part 23 (2/2)

OYSTER SOUP.

I.

196. INGREDIENTS.--6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of b.u.t.ter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.

_Mode_.--Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of b.u.t.ter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve.

_Time_.--1 hour. _Average cost_, 2s. 8d. per quart.

_Seasonable_ from September to April.

_Sufficient_ for 8 persons.

_Note_.--This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of b.u.t.ter and flour.

II.

197. INGREDIENTS.--2 quarts of good mutton broth, 6 dozen oysters, 2 oz.

b.u.t.ter, 1 oz. of flour.

_Mode_.--Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the b.u.t.ter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.

_Time_.--3/4 hour. _Average cost_, 2s. per quart.

_Seasonable_ from September to April.

_Sufficient_ for 8 persons.

SEASON OF OYSTERS.--From April and May to the end of July, oysters are said to be sick; but by the end of August they become healthy, having recovered from the effects of sp.a.w.ning.

When they are not in season, the males have a black, and the females a milky substance in the gill. From some lines of Oppian, it would appear that the ancients were ignorant that the oyster is generally found adhering to rocks. The starfish is one of the most deadly enemies of these bivalves. The poet says:--

The p.r.i.c.kly star creeps on with full deceit To force the oyster from his close retreat.

When gaping lids their widen'd void display, The watchful star thrusts in a pointed ray, Of all its treasures spoils the rifled case, And empty sh.e.l.ls the sandy hillock grace.

PRAWN SOUP.

198. INGREDIENTS.--2 quarts of fish stock or water, 2 pints of prawns, the crumbs of a French roll, anchovy sauce or mushroom ketchup to taste, 1 blade of mace, 1 pint of vinegar, a little lemon-juice.

_Mode_.--Pick out the tails of the prawns, put the bodies in a stewpan with 1 blade of mace, 1/2 pint of vinegar, and the same quant.i.ty of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock or water into a stewpan; add the strained liquor, pound the prawns with the crumb of a roll moistened with a little of the soup, rub them through a tammy, and mix them by degrees with the soup; add ketchup or anchovy sauce to taste, with a little lemon-juice. When it is well cooked, put in a few picked prawns; let them get thoroughly hot, and serve. If not thick enough, put in a little b.u.t.ter and flour.

_Time_.--hour. _Average cost_, 1s. 1d. per quart, if made with water.

_Seasonable_ at any time. _Sufficient_ for 8 persons.

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