Oyster Soup I is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of seared oysters served with a white stock and cream base thickened with a flour and butter paste. The full recipe is presented here and I hope you enjoy this classic British version of: Oyster Soup I.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
196. INGREDIENTS.—6 dozen of oysters, 2 quarts of white stock, 1/2 pint of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste.
Mode.—Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for 1/2 an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve.
Time.—1 hour. Average cost, 2s. 8d. per quart.
Seasonable from September to April.
Sufficient for 8 persons.
Note.—This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.
Modern Redaction
Ingredients:
70 oysters, scrubbed
2 tbsp white wine
2l white stock
300ml cream
60g butter
90g plain flour
sea salt, cayenne pepper and ground mace, to taste
Method:
Heat a pan over high heat, add the oysters and the wine and scald for 3 minutes. Remove the oysters, de-beard then transfer to a warmed soup tureen. Add 1l of the stock to the pan in which the oysters were cooked, add the beards and stir carefully as you bring to a simmer. Cover and cook gently for 30 minutes then take off the heat, strain through a fine-meshed sieve (discard any solids) and stir in the remaining stock before seasoning to taste.
Return to the heat, bring to a boil then mix together the butter and plain flour until smooth (known as a beurre manié). Whisk this into the stock a little at a time, then bring to a simmer and cook for 5 minutes. In the meantime, bring the cream to a boil then stir into the stock. Take off the heat, pour over the oysters and stir.
