_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_, 2_s._ 8_d._ 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.