Oyster Sauce.

One dozen oysters, 1/2 lb. melted butter, 6 drops lemon juice, 1 tablespoon cream, 1 level dessertspoon flour.

Remove the beards and simmer in half pint of milk for fifteen minutes to extract the flavour. Strain milk and make into melted butter sauce. Add lemon juice and oysters cut in two, and thoroughly heat, but do not boil.