SOUPS WITH FISH STOCK

SOUPS WITH FISH STOCK

Ingredients:
1 quart oysters
1/4 cup butter
4 cups scalded milk
1/2 tablespoon salt
1/8 teaspoon pepper

Directions:
Clean oysters by placing in a colander and pouring over them three−fourths cup cold water.
Carefully pick over oysters, reserve liquor, and heat it to boiling−point; strain through double
cheesecloth, add oysters, and cook until oysters are plump and edges begin to curl. Remove
oysters with skimmer, and put in tureen with butter, salt, and pepper. Add oyster liquor
strained
Chapter VIII − SOUPS 157
The 1918 Fanny Farmer Cookbook
a second time, and milk. Serve with oyster crackers.
81
Scallop Stew
Make same as Oyster Stew, using one quart scallops in place of oysters.
82
Oyster Soup
1 quart oysters
Sprig of parsley
4 cups milk
Bit of bay leaf