Creamed Oysters Recipe 2

Instructions

1. Drain the liquor thoroughly from a quart of fine oysters.
2. Strain and heat the liquor in a saucepan, skimming off all the scum that rises as it comes to a boil.
3. Put the oysters in the liquor with a piece of butter the size of a walnut, and when thoroughly hot, add a pint of rich, hot cream.
4. Cook until the oysters curl; add salt and pepper, and serve at once.
5. A dessertspoonful of flour, worked smooth in a little of the cold cream, may be added to the cream while it is heating in a double boiler.
6. Serve with squares of hot buttered toast, or serve poured over slices of buttered toast.