This is a famous old Virginia recipe.
Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham.
When the water has boiled, skim off the foam. Drop the oysters in and boil a few minutes, then drop in the beaten eggs and milk and a little thickening of flour made with part of the milk.
Finally, add the butter and bring to a boil once, stirring to prevent eggs from curdling. Remove from heat.
Pour into a tureen over small squares of toast and serve immediately.
Submitted by: Miss Virginia Croxton
