A traditional Welsh way of economically combining easily available local ingredients. You could, of course, use chicken stock; but with so many sheep in Wales, mutton or lamb was more normal.
Simmer the onion, mace, salt and pepper in the mutton broth for about 30 minutes, until the onion is quite soft. Strain the soup and reserve the liquor.
Heat the butter in a saucepan, stir in the flour and gradually add the strained broth, stirring well to avoid lumps. When smooth, let it simmer very gently for 10 minutes, put the prepared oysters into a tureen or into individual bowls and pour the boiling soup over. Serve at once with triangles of crustless bread fried until golden in oil.
© 1988 Keith Floyd estate. All rights reserved.