Stewed Oysters

Open the shells of one dozen oysters, take them out carefully and wash them in
their own liquor until perfectly free from grit and pieces of shell, put them in a saucepan,
strain the liquor twice, pour it over, place the pan at the side of the fire and let it
simmer gently for a few minutes until done. Remove the oysters with a skimmer and
put them on a dish in a slow oven to keep warm; add to the liquor one teacupful of
cream and salt and cayenne to taste. Place the pan on the fire and when the liquor
boils add two ounces of butter worked up with one teaspoonful of flour and continue
to stir till it is all thoroughly mixed. Put in the oysters to warm up without boiling,
remove the pan from the fire and stir in a little lemon juice. Have ready some pieces
of bread fried in butter, arrange them on a dish, put the oysters on them, pour over
the liquor and serve very hot.