112. - Oyster Soup

Take fifty oysters, blanch them, but do not let them boil; strain them through a sieve, and save the liquor. Put one-quarter pound of butter into a stewpan; when it is melted, add six ounces of flour; stir it over the fire for a few minutes; add the liquor from the oysters, two quarts of veal stock, one quart of new milk; season with salt, peppercorns, a little cayenne pepper, a blade of mace, Harvey sauce and essence of anchovies, a tablespoonful each; strain it through a tammy; let it boil ten minutes; put the oysters into the tureen with a gill of cream, and pour the boiling soup upon them.

113. - Eel Soup

Take any number of pounds of eels, according to the quantity required; add two-thirds water. If about three or four pounds of eels, add one onion, a small quantity of mace, a little pepper whole, sweet herbs, a crust of the top side of bread; cover down close; stew till the fish separates, strain. Toast slices of bread deep brown, but not to burn; cut into triangular pieces or squares, a piece of carrot two inches long, cut into four slices lengthwise, put into a tureen with the toast, pour the soup on; boiling cream may be added thickened with a little flour, but it should be rich enough without it.

114. - New England Chowder

Have a good haddock, cod, or any other solid fish, cut it in pieces three inches square, put a pound of fat salt pork in strips into the pot. set it on hot coals, and fry out the oil. Take out the pork, and put in a layer of fish, over that a layer of onions in slices, then a layer of fish with strips of fat salt pork, then another layer of onions, and so on alternately until your fish is consumed. Mix some flour with as much water as will fill the pot; season with black pepper and salt to your taste, and boil it for half an hour. Have ready some crackers soaked in water till they are a little softened; throw them into your chowder five minutes before you take them up. Serve in a tureen.

115. - New England Chowder

Cover the bottom of a pot with slices of boiled salt pork, with a little onions; on this place a layer of fish in large pieces, season with pepper, and cover it with a layer of biscuit soaked in milk, and a layer of sliced potatoes. Put above this another layer of pork, as before, with fish, etc, the biscuit being on the top of all. Pour in a pint and a half of water, cover, and boil it slowly an hour; then skim and turn it into a deep dish. Thicken the gravy with butter rolled in flour, and parsley.

116 . - Clam Soup

Boil a knuckle of veal in as much water as will cover it well. When it has boiled about half or a quarter of an hour, open half a peck of clams by placing them over the fire, in a very small quantity of water. Pour the juice of the clams into the pot which contains the knuckle of veal. Boil the soup three or four hours, seasoning it with a table-spoonful of pepper. Add no salt, as the clam juice will have made it salt enough. When the veal is quite tender, cut up the clams in small pieces (that is to say, each clam in three or more pieces), and throw them into the soup, with a quarter of a pound of butter chopped into bits. Some persons roll the butter in flour, which they think makes it mix with the clam juice; others use no flour, as they dislike to detect the taste of the flour.