For fifteen persons.

Look over carefully and then wash one hundred stewing oysters. Drain. Now place in a saucepan

1 quart of oyster liquid,
1 quart of milk,
3/4 cup of flour.

Stir to dissolve thoroughly; bring to a boil and cook for five minutes. Now pan the oysters in their own juice by placing in a saucepan and constantly stirring until they reach the boiling point. Add the prepared sauce with

2 onions, minced fine,
1 tall can of pimentoes, chopped fine,
2 well-beaten eggs,
1 level tablespoon of salt,
1 1/2 teaspoons of paprika,
1/2 teaspoon of white pepper,
1/2 cup of finely chopped parsley.

Heat slowly until boiling point is reached and then serve on thick slices of toast.