of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace
to taste.
_Mode_.--Scald the oysters in their own liquor; take them out, beard
them, and put them in a tureen. Take a pint of the stock, put in the
beards and the liquor, which must be carefully strained, and simmer for
1/2 an hour. Take it off the fire, strain it again, and add the
remainder of the stock with the seasoning and mace. Bring it to a boil,
add the thickening of butter and flour, simmer for 5 minutes, stir in
the boiling cream, pour it over the oysters, and serve.
_Time_.--1 hour. _Average cost_, 2s. 8d. per quart.
_Seasonable_ from September to April.
_Sufficient_ for 8 persons.
_Note_.--This soup can be made less rich by using milk instead of cream,
and thickening with arrowroot instead of butter and flour.
II.