1 quart oysters 1/2 teaspoon salt
3 tablespoons butter Celery salt
31/2 tablespoons flour 1 cup cream
Clean, pick over, chop, and parboil oysters; drain, strain through cheesecloth, and add to liquor enough water to make one quart liquid. Brown butter, add flour, and pour on gradually, while stirring constantly, oyster liquor. Let simmer one-half hour. Season with salt, paprika, and celery salt, and just before serving add cream.