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Oyster Mouth Soup

Soups
Historic

Seasoned mutton broth with oysters. Known only in Eaton 1822.


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

OYSTER MOUTH SOUP. Make a rich mutton broth, with two large onions, three blades of mace, and a little black pepper. When strained, pour it on a hundred and fifty oysters, without the beards, and a bit of butter rolled in flour. Simmer it gently a quarter of an hour, and serve up the soup.





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