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Oysters, Soup of, Rich

Take three dozen oysters; beard them, and let the beards boil for a few minutes in two pints of fish stock. Pound half the oysters in a mortar with the yolks of two hard-boiled eggs, an ounce of fresh butter, a salt-spoonful of salt, a salt-spoonful of white pepper, and a tea-spoonful of lemon-juice. Strain the stock, stir the pounded mixture into it, add the oyster liquor, and simmer all together for half an hour. Add a little more salt and pepper, if necessary, and a pinch of cayenne, together with the rest of the oysters, and the yolks of two un-boiled eggs, which have been well beaten. The soup must not boil after the oysters and raw eggs are added: it must be stirred by the side of the fire until it is thick and smooth, and then poured into a tureen, and served very hot. Time, one hour. Probable cost, 5s. Sufficient for six or seven persons.