(Directions for Cookery, 1851)

Take two quarts of large oysters. Strain their liquor into a soup pan; season it with a tea-spoonful of whole pepper, a teaspoonful of grated nutmeg, the same quantity of whole cloves, and seven or eight blades of mace. If the oysters are fresh, add a large teaspoonful of salt; if they are salt oysters, none is requisite.

Set the pan on hot coals, and boil it slowly (skimming it when necessary) till you find that it is sufficiently flavoured with the taste of the spice.

In the mean time (having cut out the hard part) chop the oysters fine, with some hard-boiled yolk of egg. 

Take the liquor from the fire, and strain out the spice from it. Then return it to the soup pan, and put the chopped oysters into it, with whatever liquid may have continued about them.

Add a quarter of a pound of butter, divided into little bits and rolled in flour. Cover the pan, and let it boil hard about five minutes. If oysters are cooked too much they become tough and tasteless.



GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)



Classic Seafood Recipes & Fish Recipes




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