This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Milk, white sauce or thickening, oyster liquor, oysters soft cooked, butter, crackers, seasonings. "Put 4 doz. oysters with their liquor into a stewpan, and when upon the point of boiling drain them upon a seive, catching the liquor in a basin. Put the oysters into a soup tureen, taking off the beards to throw into the liquor, and then melt 1/4 lb. butter in another stewpan on the fire, to which add 4 oz. tlour; stir slowly, keeping it quite white, over a slow fire; let it become cool, then add the liquor with the beards, 2 qts. stock and 1 qt. milk. Season with salt, cayenne, 5 peppercorns, half a blade of mace, 1 dessertspoonful of anchovy and 1 tablespoonful of Harvey sauce, stirring till boiling. Boil quickly at the last, then skim well, add 1 gill of cream, strain through a sieve over the oysters, and serve".
A lobster curry soup; salt pork, ham and vege tables fried; curry, flour and stock added; lobsters boiled and pounded (shells and all) with yolks and cream, and strained through a seive; lobster meat and rice in the soup.