Take
1 lb of mutton or veal
a slice of carrot
turnip
a little celery &
one small onion
place in 3 pints of water & stew 1¼ hr
then strain it & remove the fat.
have 2 doz oysters (cooking)
beard them reserving 1½ doz with the liquor until just before serving the soup.
Take the stock add to it the remaining oysters & the beards & one anchovy[?]
put in it 3 Jerusalem artichokes
simmer ¼ hr strain it and pass the artichokes through a [?] sieve
place on the fire & let it boil up
thicken with a little milk &
flour, pepper & salt to taste
throw in the oysters & liquor a small piece of butter,
& stir in quickly the yolk of an egg
a good tablespoonful of cream should be added to it when poured in the tureens —
stock for this soup should always be fresh made
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This collection of letters and recipes has been digitized from an earlier transcription project and is for informational purposes only. This transcription has not been verified against the originals. Researchers interested in these letters should consult the original documents housed at the BC Archives.