and thickening with arrowroot instead of butter and flour.
2 quarts of good mutton broth 6 dozen oysters 2 oz.
butter 1 oz. of flour.
Beard the oysters, and scald them in their own liquor; then add
it, well strained, to the broth; thicken with the butter and flour, and
simmer for 1/4 of an hour. Put in the oysters, stir well, but do not let
it boil, and serve very hot.