YOUR stock must be made of any sort; if fish the place affords; let there be about two quarts, take a pint of oysters, beard them, put them into a sauce-pan, strain the liquor, let them stew two or three minutes in their own liquor, then take the hard parts of the oysters, and beat them in a mortar with the yolks of four hard eggs; rub them with some of the soup, put them with the other part of the oysters and liquor into a sauce-pan, a little nutmeg, pepper and salt; stir them well together, and let it boil a quarter of an hour. Dish it up, and send it to table.