Oyster Soup II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic soup of cooked oysters served in a base made from the oyster liquor and mutton stock thickened with a butter and flour paste. The full recipe is presented here and I hope you enjoy this classic British version of: Oyster Soup II.
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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
197. INGREDIENTS.—2 quarts of good mutton broth, 6 dozen oysters, 2 oz. butter, 1 oz. of flour.
Mode.—Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot.
Time.—3/4 hour. Average cost, 2s. per quart.
Seasonable from September to April.
Sufficient for 8 persons.
Modern Redaction
Ingredients:
2l good lamb or mutton stock
70 oysters
60g butter
30g plain flour
Method:
Scrub and beard the oysters then add to a hot pan and scald for 3 minutes in their own liquor. Remove the oysters, strain the liquid in the pan and add to a stockpot with the mutton stock. Mix together the butter and flour into a smooth paste then set aside. Bring the mutton stock to a simmer then whisk in the butter and flour mix, a little at a time.
Return to a simmer and cook for 15 minutes. Add the oysters to a pan, stir well and return to a simmer (but do not boil). Allow to heat through and serve very hot.
