Oyster Broth
Chop a dozen oysters in a chopping-tray until they are quite fine. Turn them into a small saucepan with a cup of cold water, and let them slowly approach the boiling-point, and then simmer them for five minutes, the object being to get as much as possible of the flavor of the oysters into the water. Then strain out the oysters, season the liquor with a bit of salt, and serve.
A broth with milk may be made by putting in less water, and adding milk three or four minutes before the broth is taken from the fire.