18-24 fresh Sydney rock oysters
125 ml milk or 2 tablespoons cream
600 ml fish stock, or less stock and some milk
Remove from the heat, add the lemon juice, anchovy sauce and cream, and "as much cayenne as will cover a threepenny bit".
Put the oysters in soup bowls and pour the stock over. Serve with small thinly-sliced buttered sippets of toast. Serves 4 to 6.