Oyster Soup Recipe 2

• 1 quart oysters
• 4 cups milk
• 1 slice onion
• 2 stalks celery
• 2 blades mace
• Sprig of parsley
• Bit of bay leaf
• 1/3 cup butter
• 1/3 cup flour
• Salt and pepper

1. Clean and pick over oysters; reserve liquor.
2. Slightly chop the oysters in the liquid and heat slowly to boiling-point. Let simmer twenty minutes.
3. Strain through cheesecloth, reheat liquor, and thicken with butter and flour cooked together.
4. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings and add to oyster liquor.
5. Season with salt and pepper.

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