Scallop Stew

Scallop Stew

Ingredients:
1 slice onion
1/3 cup butter
2 stalks celery
1/3 cup flour
2 blades mace

Directions:
Salt and pepper
Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped,
heat slowly to boiling−point, and let simmer twenty minutes. Strain through cheesecloth,
reheat
liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery,
mace,
parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and
pepper.
83
French Oyster Soup