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A Good Oyster Soup

To every four dozen oysters, freshly opened, allow one quarter of a pound of butter, six ounces of flour, two quarts of veal or chicken soup, a quart of milk and seasoning, including a tablespoonful of anchovy sauce, more or less, to suit the taste. Put the butter in a stew-pan, and, when fully melted, add the flour and stir until smooth. Then add the liquor from the oysters that have been just blanched in their liquor, but not boiled, and pour in the soup. Season with a little cayenne and a blade of mace, with black pepper and salt. When all is well mixed, strain and boil ten minutes. Put the oysters that have been blanched and a gill of cream into a tureen, pour the boiling soup over them and serve immediately.