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Oyster Sauce

Plunge thirty freshly opened Bluepoint oysters into a saucepan with their liquor and one gill cold water; place on the fire, and as soon as it comes to a boil skim the scum from the surface. Mix in another saucepan two tablespoons melted butter with two tablespoons flour; strain the broth of the oysters into this saucepan and add one gill cold milk. Season with half teaspoon salt and a saltspoon cayenne pepper. Mix well with a whisk for one minute, and as soon as it boils add the oysters. Boil for two minutes and the sauce is ready for use.