CHRISTMAS EVE OYSTER SOUP

2 tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. cold water
1 pt. oysters
1 qt. milk
1/4 c. butter

Combine the flour, salt, pepper and water; stir to a smooth paste. Put oysters liquor and all into a 1 quart saucepan. Stir the paste into the oysters and continue stirring until it boils. Let simmer over low heat until oyster edges curl.
Scald the milk in a 2 quart pan. Pour oysters into the scalded milk, catching oysters on a spoon to prevent splashing. Stir. Remove pan from heat and let stand at least 15 minutes. Add butter. Letting it stand a while improves the flavor

source:cooks.com