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The 1918 Fanny Farmer Cookbook
1
quart oysters
1/2 teaspoon salt
Water
Paprika
3
3
tablespoons butter
Celery salt
1/2 tablespoons flour
1
cup cream
Clean, pick over, chop, and parboil oysters; drain, strain through cheesecloth, and add to
liquor
celery
enough water to make one quart liquid. Brown butter, add flour, and pour on gradually, while
stirring constantly, oyster liquor. Let simmer one−half hour. Season with salt, paprika, and
salt, and just before serving add cream.
8
5
Oyster Gumbo
1
4
1
1
pint oysters
1
/2 can okra
cups Fish Stock
1
/3 can tomatoes
/4 cup butter
Salt
tablespoon chopped
onion
Pepper
Clean, pick over, and parboil oysters; drain, and add oyster liquor to Fish Stock. Cook onion
five minutes in one−half the butter; add to stock. Then add okra, tomatoes heated and drained
from some of their liquor, oysters, and remaining butter. Season with salt and pepper.
8
6
Fish Stock is the liquor obtained by covering the head, tail, skin, bones, and small quantity
flesh adhering to bones of fish, with cold water, bringing slowly to boiling−point, simmering
minutes, and straining.
of
thirty
8
7
Clam Soup with Poached Eggs
1
4
1
quart clams
2
tablespoons flour
cups milk
1
1/2 teaspoons salt
slice onion
1
/8 teaspoon pepper
Chapter VIII − SOUPS
159
Page
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