Good Oyster Sauce

• Small plump oysters, 3 dozen
• butter, 3 oz.
• flour,

At the moment they are wanted for use, open three dozen of fine plump native oysters; save carefully and strain their liquor, rinse them separately in it, put them into a very clean saucepan, strain the liquor again, and pour it to them; heat them slowly, and keep them from one to two minutes at the simmering point, without allow