1 pint oysters
¹⁄₂ pint water
1 pint milk
1 gill thick cream
1 table-spoon white roux
Cover the oysters with the cold water. After a little while remove them. Strain the liquor. Put it on to boil and skim. When clear add the oysters. Let them simmer until their edges ruffle and their bodies grow plump. (This should take about five minutes.) Take out the oysters, set them where they will keep warm. Add the liquor to the milk, which should be boiling. Add the roux (see [p. 12]) and seasoning. Simmer five minutes. Add the boiling cream. Add the oysters.
Salmon Soup
¹⁄₂ lb. salmon
1 quart white stock
2 anchovies
¹⁄₂ head of celery
A piece of parsley
1 clove
1 gill cream
1 table-spoon white roux
Let half a pound of the salmon stew gently with the chopped anchovies, in two ounces of butter, for twenty minutes, being very careful that it does not brown. Add the stock, the celery, cut fine, parsley, spice and herbs. Bring to the boil. Add the white roux ([p. 12]). Simmer for an hour-and-a-half. Put through a tammy. Return to the fire. Add the boiling cream. Season and serve at once.
Broths
| PAGE | |
|---|---|
| [Barley Broth] | [87] |
| [Chicken Broth] | [87] |
| [Cockie Leekie] | [88] |
| [Game Broth] | [89] |
| [Hotch Potch] | [90] |
| [Potato Broth] | [90] |
| [Scotch Broth] | [91] |
| [Sheep’s Head Broth] | [92] |
Barley Broth
2 lbs. lean mutton
¹⁄₄ lb. barley
2 turnips
2 carrots
1 leek or onion
2 table-spoons chopped parsley
2 quarts of water
Trim the mutton and cut it into small dice-shaped pieces. Put it with the barley in a sauce-pan. Cover with the water. Bring to a boil. Simmer for two hours, skimming from time to time. Add the vegetables, which should be finely chopped, and the parsley. Season. Simmer for forty minutes.