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Scrambled Eggs with Oysters

Place eighteen freshly opened oysters with their own liquor in a saucepan with one gill water and three saltspoons salt. Let boil for three minutes, then skim froth off surface. Mix in a small saucepan a tablespoon melted butter with tablespoon flour, strain the oyster broth through a cloth into this pan, add one saltspoon cayenne pepper and mix continually on fire until it comes to a boil. Cut the oysters in quarters, add to the sauce, mix well, cook for one minute and keep hot.

Prepare plain scrambled eggs, dress half the quantity in a deep dish, pour oysters and sauce over, cover with balance scrambled eggs and serve.