The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Clam Soup—(Mrs. Carpenter).—Cut salt pork in very small squares and fry them a light brown ; add i large or 2 small onions cut very fine and cook about 10 minutes; add 2 quarts of water and 1 of raw potatoes sliced; let it boil. Then add 1 can of clams; mix 1 tablespoonful of flour and water, put it with 1 pint of milk and pour into the soup, and let it boil 5 minutes. Beef, pepper, salt and Worcestershire sauce to taste.
Virginia Oyster Soup.—Take 2 quarts of strong, clear broth, whether of fish or meat; add to it the hard part of a quart of fresh, juicy oysters, previously well pounded in a mortar and the hard boiled yolks of 6 eggs; simmer for half an hour and strain into a fresh stewpan, in which have the oysters cleared of the beards and very nicely washed from shells and sands. Season with mace and cayenne and let the oysters simmer for 8 minutes, when the yolks of 3 eggs we'l beaten may be stirred into a little soup and gradually mix with the whole quantity, throwing aside the stewpan and con­stantly stirring lest they curdle. When smooth and thick serve in a tureen and stir the soup for a few minutes to prevent curdling. Any other flavor that is wished may be given to the luscious soup.
Oyster Soup.—Strain the liquor from 100 oysters and carefully remove any bits of shell or particle of seaweed. To every pint of oyster liquor allow an equal quantity of rich milk. Season it with white pepper and some blades of mace. Add a head of celery washed, scraped and minced small. Put the whole into a soup pot and boil and skim it well. When it boils put in the oysters. Also 1-4 of a lb. of fresh butter; divide into 4 pieces each piece rolled in flour. Boil 6 eggs hard and crumble the yolks into the soup. After the oysters are in give them but one boil up, just sufficient to plump them. If boiled longer they will shrink and shrivel and.lose their taste. Take them all out and set them away to cool. When the soup is done place in the bottom of the tureen some square pieces of nicely toasted bread cut into dice, and pour on the soup ; grate in a nutmeg and then add the oysters. Serve it up very hot.
Oyster Soup.—Put into some good mutton broth 2 large onions, 3 blades of mace and some black pepper. When strained pour it on 150 oysters cleaned from the shell and a piece of butter rolled in flour. Simmer gently for 1-4 of an hour and it will be done.
Lobster Soup.—Take out the meat from the claws, bodies and tails of 6 small lobsters ; remove the brown and bag in the head ; beat the fins, chine and small claws in a mortar; boil it gently in 2 quarts of water, with the crumbs of a French roll, some white pep­pers, salt, 2 herrings or a small portion of bloater paste, a large onion, some sweet herbs and a little piece of lemon peel grated will add to the goodness of the whole. Then strain it off, beat the spawn