2 tablespoons flour
4 cups scalded milk
Salt
Pepper
Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook White Stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf thirty minutes. Rub through a sieve, bring to boiling-point, and bind with butter and flour cooked together. Add milk, soft portion of oysters, and salt and pepper to taste.
Cream of Scallop Soup
1 quart scallops
4 cups milk
2 cloves
Bit of bay leaf