OYSTER SOUP.
(Directions for Cookery, 1851)
Season two quarts of oysters with a little cayenne. Then take them out of the liquor.
Grate and roll fine a dozen crackers. Put them into the liquor with a large lump of fresh butter.
When the grated biscuit has quite dissolved, add a quart of milk with a grated nutmeg, and a dozen blades of mace; and, if in season, a head of celery split fine and cut into small pieces. Season it to your taste with pepper.
Mix the whole together, and set it in a closely covered vessel over a slow fire. When it comes to a boil, put in the oysters; and when it comes to a boil again, they will be sufficiently done.
Before you send it to table put into the tureen some toasted bread cut into small squares, omitting the crust.
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