Oyster Soup
2 qts oysters
1 qt milk
2 Tbs butter
1 cup hot water
Pepper and salt to tasteStrain all the liquor from the oysters; add the water, and heat. When near the boil, add the seasoning, then the oysters.
Cook about five minutes from the time they begin to simmer, until they "ruffle."
Stir in the butter, cook one minute, and pour into the tureen. Stir in the boiling milk and send to table. Some prefer all water in place of milk.
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