Virginia Oyster Soup Recipe ingredients

To prepare this Virginia Oyster Soup Recipe, first take 1 quart of good oysters and wash through two waters. Strain the liquor and add to it 2 blades of mace, a stalk of celery chopped fine, 1/2 teaspoonful of white pepper, a few grains of cayenne, and salt if necessary. Simmer over the fire five minutes, then add 2 tablespoonfuls of butter rubbed smooth with 2 tablespoonfuls of flour and a pint and a half of rich cream and new milk, half and half. Let it come to a good boil, stirring all the time; then put in the oysters, and let them boil up once and no more, or they will shrivel and toughen. Pour into a hot tureen and give thanks.