Virginia Oyster Soup Recipe

• 1 quart of good oysters
• 2 blades of mace
• 1 stalk of celery, chopped fine
• 1/2 teaspoon of white pepper
• A few grains of cayenne
• Salt, if necessary
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 1/2 pint rich cream and new milk, or half and half

1. Strain oysters through two waters.
2. Strain the liquor and add it to the mace, chopped celery, white pepper, few grains of cayenne, and salt, if necessary.
3. Simmer over heat for five minutes, then add butter rubbed smooth with 2 tablespoons of flour and 1 1/2 pints of rich cream and new milk, or half and half.
4. Let it come to a good boil, stirring all the time; then put in the oysters and let them boil up once and no more or they will shrivel and toughen.
5. Pour into a hot tureen and serve.

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