1904 - The Blue Grass Cook Book

Oyster Soup

DDV CULINARY

3 pints oysters,
1 1/2 pints milk,
2 eggs,
Piece of butter size of an egg,
1 slice of lean ham,
1 stalk of celery or pinch of celery seed.

Pour oysters in colander and put the strained liquor
in a kettle and add enough water for quantity desired.
Add salt, pepper, celery, and ham.
When it boils up, skim off the foamy substance.
Drop the oysters in and let boil a few minutes,
then the beaten eggs and milk and little
thickening of flour made with part of the milk.
Add the butter last and let all boil up once,
stirring to prevent eggs from curdling.
Pour in tureen over small squares of toast and serve immediately.