Clean, pick over, and parboil oysters; drain, and add
oyster liquor to Fish Stock. Cook onion five minutes in
one-half the butter; add to stock. Then add okra, tomatoes
heated and drained from some of their liquor, oysters,
and remaining butter. Season with salt and pepper.
Fish Stock is the liquor obtained by covering the head,
tail, skin, bones, and small quantity of flesh adhering to
bones of fish, with cold water, bringing slowly to boiling-point,
simmering thirty minutes, and straining.