1 quart of oysters. 1/2 an onion. 1 quart of milk. 2 sprigs of parsley. 3 tablespoonfuls of butter. 1/4 teaspoonful of pepper. 1/4 cup of flour. Salt as needed. 1/2 cup of celery leaves and stalks.

Pour a cup of cold water over the oysters and look them over carefully, to remove any bits of shell. Strain the liquor through a cheesecloth, then boil and skim; add to this the oysters, and let simmer until they look plump and the edges curl; then stir them into the sauce made by cooking the flour and the butter creamed together in the milk scalded with the onion, celery, and parsley, before adding the thickening to the milk. Part cream gives a much more delicious soup. If preferred, the oysters may be chopped, after parboiling, and pressed through a sieve.