Mrs Beeton Oyster Soup
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
6 dozen of oysters,
2 quarts of white stock,
1/2 pint of cream,
2 oz. of butter,
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 butter 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 butter and flour.
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