Black Oyster Soup
From 175 choice recipes mainly furnished by members of the Chicago women's club (1887).
Source and licence
From 175 choice recipes mainly furnished by members of the Chicago women's club (1887), printed page 175, digitised by the Internet Archive: https://archive.org/details/175choicerecipes00chic
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 3 pounds of brisket
- a cup of claret
- 3 quarts of water
Method
- 3 pounds of brisket or loin beef.
- I dozen oysters.
- Part of a cup of claret or sherry.
- I onion, cut fine.
- Thyme, cloves, parsley.
- Let the beef boil in 3 quarts of water until thoroughly done;
- make a small bag into which tie thyme, cloves, parsley and onion;
- put in the pot with the beef.
- Brown some flour, 2 tablespoonfuls, rub into it as much butter as it will hold, and thicken the soup with that.
- Just before serving, remove the beef and spices, and put in the oysters;
- pour the wine in the tureen, then pour in the soup and stir thoroughly.