Fifty oysters, 1 pt. milk, a blade of mace, 1 tablespoonful butter, 1 teaspoonful flour, powd. cloves, salt, pepper, chopped parsley.

Put in a stewpan a pint of milk, a blade of mace, with a heaping tablespoonful of butter; put in another stewpan the juice from 50 oysters; place them on the stove. When the milk begins to boil thicken it with a heaping teaspoonful of flour previously mixed with milk; then stand it back on the range where it does not boil. When the scum begins to rise on the top of the oyster juice skim it off; then add a pinch of powdered cloves and some salt and black pepper. When it begins to boil pour it into the stewpan with the milk, stirring gently, so it does not curdle or lump. Then turn in the oysters. Let them boil about 1 minute or until the edges curl; then turn into a soup tureen, where you have previously placed a tablespoonful of chopped parsley. Serve at once.