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Oyster Sauce for Boiled Poultry

Place in a saucepan over the fire a small quantity of flour with an equal amount of butter and stir together until it bubbles, then gradually mix in the liquor from the oysters and enough broth from the poultry to make a sauce of the consistency of cream Season with salt and white pepper and let it boil for a moment, then put the saucepan containing the sauce into a pan of hot water and place it on the back of the fire to keep hot until wanted. Put in the oysters and boil them once more. In the meantime dish the poultry, pour a little of the oyster sauce over it, and serve the remainder of the sauce in a boat.