White Oyster Soup

• Oysters, 8 to 12 dozens
• pale Veal stock, 2 quarts
• cream,

When the oysters are small, from two to three dozens for each pint of soup should be prepared, but this number can of course be diminished or increased at pleasure. Let the fish (which should be finely conditioned natives) be opened carefully; pour the liquor from them, and strain it; rinse the