(Mrs. Lincoln's Boston Cook Book, 1884)

Put the milk on to boil in the double boiler, while you prepare the oysters.

Place a colander over a pan. Put the oysters in a large bowl, and pour over them one cup of water. Take up each oyster with the fingers, to make sure no pieces of shell adhere to it, and drain in the colander. Strain the oyster liquor, which has drained from the colander, through the finest strainer.

Put it on to boil. Remove the scum, and when clear put in the oysters.

Let them simmer, but not boil, until they begin to grow plump and the edges to curl or separate.

Strain the liquor into the milk, and put the oysters where they will keep hot, but not cook.

Thicken the milk with the butter and flour, which have been cooked together; add salt and pepper to taste (the amount of salt depending upon the saltness of the oysters).

Boil five minutes; add the oysters and serve at once.

This receipt may be varied by boiling one cup of fine chopped celery and a small slice of onion with the milk ten minutes; then straining and thickening it with half a cup of powdered cracker. Add the butter, the seasoning, and the parboiled oysters. Serve at once.

Oyster Stew is made like oyster soup, without the thickening.


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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