Virginia Oyster Soup
|Milk||1 1⁄2 Pint|
|Milk||1 Cup (16 tbs)|
Drain liquor from oysters.
Heat the liquor and milk in a saucepan.
Blend thoroughly the butter and flour.
Mix the butter and flour mixture in 1 cup cold milk and gradually pour hot milk on the flour-butter-milk.
Return to fire in a double boiler and cook 15 minutes.
Add salt and pepper to taste.
Add oysters and cook until they ruffle at the edges.