Oyster Soup (I)

Ingredients

• 6 dozen oysters
• 2 quart white stock
• 1/2 pint cream
• 2 oz butter
• 1-1/2 oz flour
• salt
• cayenne, and mace to taste

Instructions

1. Scald the oysters in their own liquor;
2. take them out, beard them, and put them in a tureen.
3. 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.
4. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace.
5. 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.