Oyster Soup
1 quart oysters Sprig of parsley Bit of bay leaf 1/3 cup butter 1/3 cup flour Salt and pepper 1 slice onion 2 stalks celery 2 blades mace Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, heat slowly to boilingpoint, and let simmer twenty minutes. Strain through cheesecloth, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper. 1 quart oysters 4 cups milk 1 slice onion 2 blades mace