Minced Oysters

• 4 Dozen Oysters
• A Gill of Oyster Liquor
• ½ Can of

Scald the oysters in their own liquor. Drain and mince, but not too fine. Put into the saucepan a tablespoonful of butter, and, when melted, add the parsley (chopped fine), the herbs and the mushrooms. Then add the flour, which has been rubbed smoothly in a gill of Oyster liquor, and, after it stews