The Creoles have another delightful method of preparing Oyster Soup, a method evolved by the old cooks of ante-bellum days, and still in vogue in the ancient families. It is a Soup made without Milk, and is prepared as follows: Take
Put the tablespoonful of lard into the soup kettle. Have ready one onion, some parsley, chopped very fine. When the lard is hot, stir in two tablespoonfuls of sifted flour, and make a brown Roux, stirring constantly to prevent burning. When the Roux is of a light brown color add the chopped onions and parsley, continuing to stir, being exceedingly careful to avoid the semblance of burning. Strain the Oyster liquor (to avoid bits of shell) of about four dozen Oysters, into the Roux, mixing thoroughly. Mix with about a quart of boiling water and heat. When it shows signs of coming to a boil, add the Oysters and
This form of Soup may be improved by using the milk instead of the hot water, but either way is very palatable and a great favorite as a Fast-Day Soup.