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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Oyster Soup
      Yield: 4 Servings
  Strain the liquor from two quarts of oysters into
  a kettle and set on top of the range. Then pick
  over the oysters, carefully removing every
  particle of shell. Heat three pints of fresh milk,
  or if you have it, half rich cream; season with
  salt and pepper, and if you like, a little mace.
  Rub together three ounces of butter with an ounce
  and a half of flour, corn starch or farina. Stir
  this into the milk when scalding hot, and as soon
  as it begins to thicken add the liquor from the
  oysters, which must not boil. Stir well and add
  the drained oysters. As soon as they puff out and
  the edges are "curled" or "ruffled" they are done.
  Eat with soup crackers made crisp by warming in
  the oven, or toasted bread.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:22:30 EDT