OYSTER SOUP.
Ingredients.—6 dozen of oysters, 2 quarts of white stock, ½ pint of cream, 2 oz. of butter, 1½ oz. of flour; salt, cayenne, and mace to taste. Mode.—Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for ½ an hour. Take it off the fire, strain it again, and add the remainder of the stock, with the seasoning and mace. Bring it to a boil, add the thickening of butter and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the oysters, and serve. Time.—1 hour. Average cost, 2s. 8d. per quart. Seasonable from September to April. Sufficient for 8 persons.
Note.—This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour.