OYSTER SOUP
(Boston Cooking-School Cook Book, 1896)


Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, and heat slowly to boiling point.


Strain through cheese cloth, reheat liquor, and thicken with butter and flour cooked together.


Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.

 

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)

 

Perch

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

 

 

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