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Oyster Soup with Milk

Pour one quart cold water over one quart oysters if solid; if not solid, use one pint of water, drain through a colander into the soupkettle, and when it boils skim; add pepper, then the oysters; season with butter and salt, then add one quart rich new milk brought to boiling point in a tin pail set in a pot of boiling water, let boil up and serve at once. Or, instead of adding the milk, place it, boiling hot, in tureen, pour the soup over it and then serve.