| 1 quart oysters 1 quart milk 1 slice onion 2 blades mace 1/3 cup flour 1/3 cup butter 2 egg yolks salt and pepper |
Clean oysters by pouring over ¾ cup cold water. Drain, reserve liquor, add oysters, slightly chopped, heat slowly to boiling point and let simmer 20 minutes; strain.
Scald milk with onion and mace. Make white sauce and add oyster liquor. Just before serving add egg yolks, slightly beaten.
Split Pea Soup (Green or Yellow)
| 1½ pints split peas (green or yellow) 2¼ quarts water 2 small onions 1 carrot 1 parsnip (if at hand) 1 cup milk ½ cup cream 1 teaspoon salt (more if liked) Pepper and paprika to taste 1½ teaspoons sugar |
Soak 1½ pints of split peas over night; next day add 2¼ quarts water and the vegetables, cut fine; also the sugar, salt and pepper and cook slowly three hours; now mash through sieve. If it boils down too much add a little water. After putting through sieve place on stove and add hot milk and cream. If it is not thin enough to suit add more milk.
Stock may be used if same is available.
Black Bean Soup
One pint of black beans soaked over night in 3 quarts of water.
In the morning pour off the water and add fresh 3 quarts. Boil slowly 4 hours. When done there should be 1 quart. Add a quart of beef stock, 4 whole cloves, 4 whole allspice, 1 stalk of celery, 1 good sized onion, 1 small carrot, 1 small turnip, all cut fine and fried in a little butter.