Creamed Oysters
1 quart oysters. 2½ cups milk and oyster liquor. ½ cup butter. ½ cup flour. 1 teaspoon salt. ⅛ teaspoon pepper. ¼ teaspoon onion juice, if desired.
Cook the oysters in their liquor until the edges begin to curl. Do not let them cook too long or they will be tough. Strain off the liquor. To about 1 cup of this liquor, add enough milk to make 2½ cups. Melt the butter and add the flour, stirring until blended. Add the liquid. Cook for 5 or 10 minutes to do away with the starchy flavor of the flour. Add the oysters and seasoning and serve at once in patty shells or on toast. If creamed oysters stand, the sauce becomes thin.