The soup and sauce book

by Elizabeth Douglas

Oyster Soup

1 pint oysters
¹⁄₂ pint water
1 pint milk
1 gill thick cream
1 table-spoon white roux

Cover the oysters with the cold water. After a little while remove them. Strain the liquor. Put it on to boil and skim. When clear add the oysters. Let them simmer until their edges ruffle and their bodies grow plump. (This should take about five minutes.) Take out the oysters, set them where they will keep warm. Add the liquor to the milk, which should be boiling. Add the roux (see [p. 12]) and seasoning. Simmer five minutes. Add the boiling cream. Add the oysters.