Season two quarts of oysters with a little cayenne. Then take them out
of the liquor. Grate and roll fine a dozen crackers. Put them into the
liquor with a large lump of fresh butter. When the grated biscuit has
quite dissolved, add a quart of milk with a grated nutmeg, and a dozen
blades of mace; and, if in season, a head of celery split fine and cut
into small pieces. Season it to your taste with pepper.
Mix the whole together, and set it in a closely covered vessel over a
slow fire. When it comes to a boil, put in the oysters; and when it
comes to a boil again, they will be sufficiently done.
Before you send it to table put into the tureen some toasted bread cut
into small squares, omitting the crust.