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Oyster Plants with Tomato Sauce

Mix in a basin two tablespoons flour with two quarts water and three tablespoons vinegar. Remove the stems and scrape a large bunch fresh oyster plants, then plunge in the prepared water and thoroughly wash; drain and replunge in two quarts boiling water, with a teaspoon salt and half a lemon, and boil forty-five minutes. Lift up with a skimmer, then cut into one-inch pieces and place in a small saucepan with one and a half gills tomato sauce and half an ounce good butter. Season with two saltspoons salt and a saltspoon pepper, mix well, cover pan, and set in oven twenty minutes, remove, pour into a vegetable dish and serve.