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+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.