One quart of oysters, freed from their shells, 2 oz. of butter, 1 half pint of water, pepper and salt. Heat the liquor from, the oysters with the water, and when near boiling add the milk, stirring all the time; add the seasoning, and when the soup is just to the boil, the oysters. Stew these for about five minutes, then add the butter, stirring the soup till is melted.
One quart of oysters, freed from their