Blame tests/resources/rebase/oyster.txt
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OYSTER SOUP.
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Wash and drain two quarts of oysters, put them on with three quarts of
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water, three onions chopped up, two or three slices of lean ham, pepper
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and salt; boil it till reduced one-half, strain it through a sieve,
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return the liquid into the pot, put in one quart of fresh oysters, boil
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it till they are sufficiently done, and thicken the soup with four
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spoonsful of flour, two gills of rich cream, and the yelks of six new
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laid eggs beaten well; boil it a few minutes after the thickening is put
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in. Take care that it does not curdle, and that the flour is not in
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lumps; serve it up with the last oysters that were put in. If the
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flavour of thyme be agreeable, you may put in a little, but take care
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that it does not boil in it long enough to discolour the soup.
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