CREAM OF OYSTER BOUILLON
Put two dozen oysters through food chopper, cook oyster liquor and
oysters together five minutes, heat 1 pint milk and 1 tablespoon
flour, mixed smooth with a little cold milk, and 1 tablespoonful
butter. Let come to a boil, watching carefully that it does not burn.
Pour all together when ready to serve. Serve in bouillon cups with
crackers. This recipe was given Mary by a friend in Philadelphia, who
thought it unexcelled.