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Another Oyster-soup, maigre

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. four onions
  2. four pints of water
  3. a pound of fresh butter
  4. Mace
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Have good Court Bouillon (No.
  2. 679), or make some of four pints of water, four onions fried in butter, mace, and other seasonings.
  3. Put to this when skimmed a pound of fresh butter, and a hundred picked oysters ;
  4. also a few mushrooms.
  5. Thicken with bread-crumbs or vermicelli, and boil slowly a quarter of an hour.

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife