Fresh Oyster Soup.
Take 25 or 30 small Eastern and 50 California oysters; wash clean, and put into a kettle over the fire, with a little over a pint of water. As soon as they open pour into a pan and take the oysters from the shells, pouring the juice into a pitcher to settle. If the oysters are large, cut in two once; return the juice to the fire, and when it boils put in a piece of butter worked in flour; season with pepper and salt, and let it boil slowly for two minutes; put in a cupful of rich milk and the oysters, along with a sufficient quantity of chopped crackers, and let the liquid boil up once. Should you need a larger quantity of soup, add a can of good oysters, as they will change the flavor but little. In my opinion nutmeg improves the flavor of the soup.