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Oyster Soup (Four dozen oysters)

Four dozen oysters.

Half teaspoonful salt.

One teaspoonful black pepper.

Piece butter size of a large egg.

One pint fresh milk.

One tablespoonful flour.

Put in the liquor to boil; when it comes to a boil add salt, pepper and butter, lastly the flour, after it has been made into a batter. Stir continually. As soon as it begins to boil add yolk of an egg well beaten, then the milk. As soon as the mixture boils up well put in the oysters. Let them remain two minutes. Stir all the time or the milk will curdle.