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Oyster Bouillon

Take thirty small oysters, drain and wash them, then pour over them a pint and a half of cold water. Let them come slowly to boiling point, using a double boiler, and let them simmer for thirty-five minutes. Drain and chop the oysters, and return them to the water and cook thirtyfive minutes longer in a double boiler. Strain through two thicknesses of cheese cloth, and add a little salt. A little cream should be added when just ready to serve. Serve in cups.