Note 187 — INDEX
Reading edition
No. 187. Oyster Soup.—Strain the liquor from one quart of oysters and add as much water as you have oyster liquor, and put it on to boil, skim and add the oysters and let them simmer without boiling until they begin to grow plump and the edges to wrinkle, strain out the oysters and add to the liquor one pint of boiling milk thickened with a tablespoon of butter and two of flour seasoned to taste, boil five minutes, add the oysters, which have been kept hot, and serve.