The Book of Household Management by Mrs. Beeton

of cream, 2 oz. of butter, 1-1/2 oz. of flour; salt, cayenne, and mace to taste. _Mode_.--Scald the oysters in their own liquor; take them out, beard them, and put them in a tureen. 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. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning and mace. 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. _Time_.--1 hour. _Average cost_, 2s. 8d. per quart. _Seasonable_ from September to April. _Sufficient_ for 8 persons. _Note_.--This soup can be made less rich by using milk instead of cream, and thickening with arrowroot instead of butter and flour. II.