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Beef, Stewed, with Oysters

Take two pounds of tender steak about an inch and a half thick. Melt two ounces of butter in a stewpan, put in the steak, and brown it lightly. Dredge a little flour over it, and pour in as much boiling stock as will cover the bottom of the pan but not the meat. Add the strained liquor from a dozen and a half oysters. Cover the pan closely, and stew the meat very gently till tender. Skim the liquor, season it with pepper and salt, and add the oysters. Put the beef in a hot dish, and send to table with the oysters upon it and the gravy poured round it. Time to stew the beef, about one hour and a half. Probable cost, 4s.