| OYSTER SOUP. |
| |
| Wash and drain two quarts of oysters, put them on with three quarts of |
| water, three onions chopped up, two or three slices of lean ham, pepper |
| and salt; boil it till reduced one-half, strain it through a sieve, |
| return the liquid into the pot, put in one quart of fresh oysters, boil |
| it till they are sufficiently done, and thicken the soup with four |
| spoonsful of flour, two gills of rich cream, and the yelks of six new |
| laid eggs beaten well; boil it a few minutes after the thickening is put |
| in. Take care that it does not curdle, and that the flour is not in |
| lumps; serve it up with the last oysters that were put in. If the |
| flavour of thyme be agreeable, you may put in a little, but take care |
| that it does not boil in it long enough to discolour the soup. |
