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OYSTER SOUP
(Boston Cooking-School Cook Book, 1896)
1 quart oysters.
4 cups milk.
1 slice onion.
2 stalks celery.
2 blades mace.
Sprig of parsley.
Bit of bay leaf.
1/3 cup butter.
1/3 cup flour.
Salt and pepper.
Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, and heat slowly to boiling point.
Strain through cheese cloth, reheat liquor, and thicken with butter and flour cooked together.
Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.
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