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Oysters, Soup Of

Scald two dozen oysters in their own liquor; beard them, cut them into halves, and put them into a soup tureen. Place the beards into a stewpan with a pint of white stock or milk, and the oyster liquor; let them boil for a quarter of an hour, then strain the liquid, let it stand a few minutes, and before using pour it gently away from the sediment which will have settled at the bottom of the vessel. Dissolve two ounces of butter in a stewpan, mix two ounces of flour smoothly with it, add the stock in which the beards were boiled, and half a pint of thick cream. Season the soup with a pinch of cayenne, a little grated nutmeg, and a tea-spoonful of anchovy, and stir it over a gentle fire for a quarter of an hour. Pour it upon the oysters in the tureen, and serve immediately. If preferred, milk may be used instead of cream in making this soup. Probable cost, 4s. 6d. Sufficient for four or five persons.