1

bottle Oysters ....

1s.

1

pint of Milk.....

2d.

Cornflour and Vegetables.

1d.

2

quarts Fish Stock .

Total Cost - 1s. 3 1/2d. Time - One Hour.

If there is no fish stock, use pot boilings. As this is a white soup a special saucepan must be used. Put the stock and the liquor from the bottle of oysters into this stewpan with an onion stuck with six cloves, 2 doz. white peppercorns, and a fagot of herbs, and boil together for half an hour, then strain off and return to the saucepan with the milk. When nearly boiling thicken with a tablespoonful of cornflour and boil two or three minutes; put in the oysters and simmer for five minutes. Flavour with a little lemon juice, nutmeg, and salt. Pour into a warm tureen, and send fried bread to table with it.