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.