OYSTER SOUP.

Wash and drain two quarts of oysters, put them on with three quarts of

water, three onions chopped up, two or three slices of lean ham, pepper

and salt; boil it till reduced one-half, strain it through a sieve,

return the liquid into the pot, put in one quart of fresh oysters, boil

it till they are sufficiently done, and thicken the soup with four

spoonsful of flour, two gills of rich cream, and the yelks of six new

laid eggs beaten well; boil it a few minutes after the thickening is put

in. Take care that it does not curdle, and that the flour is not in

lumps; serve it up with the last oysters that were put in. If the

flavour of thyme be agreeable, you may put in a little, but take care

that it does not boil in it long enough to discolour the soup.