Scalloped Oysters

Strain the oyster liquor, rinse the oysters in it, then plump and beard them.
Measure the liquor and add to it an equal quantity of rich white sauce; if this does
not thicken it sufificiently add one teaspoonful of flour, rubbed into a small piece of
butter, stir over the fire until pretty hot, stir until it boils and boil ten minutes, stirring
occasionally. Put in the oysters and keep them nearly simmering for three minutes,
then put them into their shells with a little of the sauce, put a layer of sifted
breadcrumbs on them, pour over this a little clarified butter and brown them in the
oven.