Creamed Oysters

Directions

1. Take fifty large oysters.
2. Stew in their own liquor until the edges curl.
3. Skim out the oysters and put where they will keep warm but not cook.
4. Add to liquor 1/2 pint of cream, 1/2 pint of milk, 3/4 cup of butter, salt and pepper to taste.
5. Thicken with 1 dessertspoonful of flour and 2 of cornstarch.
6. Let it boil up and pour over the oysters.