3 pt. (6 c.) defatted mutton or lamb broth
1 lg. sliced onion
Pinch of mace
Salt and pepper
2 tbsp. butter
2 level tbsp. flour
4 dozen shelled, prepared oysters
Croutons

Simmer the onion, mace, salt and pepper in the mutton broth for about 1/2 hour or until the onion is quite soft, then 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, place 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. Serves 4-6.