Three pints of large fresh oysters.

Two table-spoonfuls of butter, rolled in flour. A bunch of sweet herbs. A saucer full of chopped celery. A quart of rich milk. Pepper to your taste.

Take the liquor of three pints of oysters, Strain it, and set it on the fire. Put into it, pepper to your taste, two table-spoonfuh of butter rolled in flour, and a bunch of sweet marjoram and other pot-herbs, with a saucer full of chopped celery. When it boils, add a quart of rich milk - and as soon as it boils again, take out the herbs, and put in the oysters just before you send it to table. Boiling them in the soup will shrivel them and destroy their taste. Leave in the celery. Toast several slices of bread. Cut them into small squares, and put them into the soup before it goes to table.

Oyster Soup (1)

Three pints of large fresh oysters. Two table-spoonfuls of butter, rolled in flour. A bunch of sweet herbs. A quart of rich milk. Pepper to your taste. Take the liquor of three pints of oysters. Strain it, and set it on the fire. Put into it, pepper to your taste, two table-spoonfuls of butter rolled in flour, and a bunch of sweet marjoram and other pot-herbs. When it boils add a quart of rich milk - and as soon as it boils again take out the herbs, and put in the oysters just before you send it to table.

Oyster Soup (2)

Boil in water the crumb of two twopenny rolls, with a few blades of mace, a tea-spoonful of whole white pepper, and four onions cut small. Pick out the spice, and rub the bread and onions through a hair sieve, then add it to three quarts of well-seasoned strong veal stock. Rub down three ounces of butter, with a table-spoonful of flour, and mix it gradually with half a pint of the soup, and then stir all well together. When it has boiled a short time, add with the liquor half a hundred or more of fine oysters, and let the whole simmer for ten or fifteen minutes. If the soup is not quite salt enough with the liquor of the oysters, a little salt may be added.