1/2 stick butter
1 Tbsp. flour
1 small bunch green onions, chopped
1 quart milk, heated
1 rib celery, chopped
6 cloves
Salt, red pepper to taste, and white pepper
Worcestershire sauce
3 dozen Oysters and liquor

Make a roux of flour and butter. Add white part of chopped onion and cook for a short while, do not brown. Add heated milk. Add green part of chopped onions, chopped celery, cloves, and seasoning. Cook slowly. When thickened, add Oysters and juice. Do not boil. Serve very hot. Remove cloves before serving.