An Oyster Soop

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Your Stock must be made of any Sort of Fish the Place affords; let there be about two Quarts, take a Pint of Oysters, beard them, put them into a Sauce-pan, strain the Liquor, let them stew two or three Minutes in their own Liquor, then take the hard Parts of the Oysters, and beat them in a Mortar, with the Yolks of four hard Eggs, mix them with some of the Soop, put them with the other Part of the Oysters and Liquor into a Sauce-pan, a little Nutmeg, Pepper and Salt s stir them well together, and let it boil a quarter of an Hour, dish it up, and send it to Table.