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Bisque of Oyster, Nassau

Finely chop three medium Bermuda onions and boil in a saucepan with a pint milk for twenty minutes. Place twenty-four large, freshly opened oysters with their liquor in a large saucepan with a quart and a half water, three branches chopped celery and two branches parsley, then boil for twenty minutes. Strain the broth through a Chinese strainer into the milk pan. Place the oysters and celery in a mortar, pound to a pulp and add to the broth. Knead two and a half ounces flour in a saucepan with one ounce butter and heat on the range for one minute, then pour the oyster broth into this pan. Season with a teaspoon salt and two saltspoons cayenne pepper. Mix with a wooden spoon until it comes to a boil, remove from the fire, add a gill cream and half an ounce good butter; mix well for two minutes, strain through a sieve into a basin, then through a cheesecloth into a soup tureen and serve.