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Classic Seafood Recipes & Fish Recipes
Seafood Soups, Chowders, Bisques and Gumbos

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SEAFOOD SOUPS

GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)

OYSTER SOUP.
(Directions for Cookery, 1851)


Season two quarts of oysters with a little cayenne. Then take them out of the liquor.

Grate and roll fine a dozen crackers. Put them into the liquor with a large lump of fresh butter.

When the grated biscuit has quite dissolved, add a quart of milk with a grated nutmeg, and a dozen blades of mace; and, if in season, a head of celery split fine and cut into small pieces. Season it to your taste with pepper.

Mix the whole together, and set it in a closely covered vessel over a slow fire. When it comes to a boil, put in the oysters; and when it comes to a boil again, they will be sufficiently done.

Before you send it to table put into the tureen some toasted bread cut into small squares, omitting the crust.

 

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