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Categories: Appetizers - Soup - Stew - Seafood - Seafood Soup - Boiled
From: Nanna Marter
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Ingredients

Ingredient Amount Notes
Oysters 1 pint shucked
Butter 1 cup  
Salt 1/2 tsp  
Cayenne Dash  
Pepper 1/8 tsp  
Worcestershire Sauce 1 tsp  
Milk 1 1/2 quarts “Rich” Milk presumably meaning whole
Cream 1 1/2 quarts Optional - may suibstitute for milk
Paprika 1/4 tsp  

Method

  1. Place oysters and juice in saucepan
  2. Heat gently until edges of oysters curl
  3. Add butter
  4. Scald milk or cream and add
  5. Heat just to boiling
  6. Remove at once from heat
  7. Add seasoning
  8. Warm soup bowls before serving
  9. Place piece of butter in each bowl
  10. Pour soup over butter
  11. Sprinkle with paprika

Notes

  • More oysters could be used
  • Grand-Dad Marter preferred Chincoteague oysters from his island there
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