Oyster Soup (II)

Ingredients

• 2 quart good mutton broth
• 6 dozen oysters
• 2 oz butter
• 1 oz flour

Instructions

1. Beard the oysters, and scald them in their own liquor;
2. then add it, well strained, to the broth; thicken with the butter and flour, and simmer for 1/4 of an hour.
3. Put in the oysters, stir well, but do not let it boil, and serve very hot.