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Oysters Au Gratin

Plunge twenty-four large, freshly opened oysters in three-quarters pint boiling water with a teaspoon salt and boil for three minutes. Drain on a sieve and keep the liquor. Briskly knead in a small saucepan one tablespoon butter with two tablespoons flour for a minute. Place the pan on the fire, pour in one and a half gills oyster broth and two gills hot milk. Season with half teaspoon salt and two saltspoons cayenne pepper; gently mix. Cut each oyster in four pieces and add to the pan, lightly mix, then let boil for two minutes. Transfer the preparation into a deep baking dish, dredge two tablespoons grated Parmesan cheese over and set in the oven to bake for ten minutes. Remove and serve.