For a hundred people - two gallons of oysters and their liquor, two gallons of milk, two cans mushrooms, one onion, two bay leaves, a handful of parsley, a pod of red pepper, some white roux or butter and flour rubbed together, or common flour thickening.

Set the milk over the fire in one saucepan,the oysters in another; just before the oysters begin to boil drain them from the liquor by pouring in a colander, and keep them back till time to serve. Set the oyster liquor over the fire again, boil it, skim, and strain through a fine strainer into the milk, chop the onion, mushrooms and parsley and throw them in and bay leaves and pepper pod whole.

Boil a short time; thicken like cream, add the oysters at last.