Oyster Soup, American Style

For Ten Persons.—Put sixty medium oysters including their juice, and as much water, into a tin saucepan with a perforated cover (Fig. 186), specially made for this soup; season with salt and pepper, and set them on a quick fire; as soon ass the steam escapes through the holes on the cover, remove the saucepan from the fire, and pour into it two and a half gills of milk, and two and a half ounces of butter, then serve. In those establishments whose specialty is oysters, before serving oyster soup, they place before each person a plateful of finely minced raw cabbage (cold slaw); this cabbage is to be seasoned with salt, pepper, vinegar, and tomato catsup.