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White Oyster Sauce

One pint of oysters, three tablespoonfuls of butter, one heaping tablespoonful of flour, one of lemon juice, salt, pepper, a speck of cayenne. Wash the oysters in enough water with the addition of the oyster liquor, to make a pint. Work the butter and flour to a smooth paste. Let the water and oyster juice come to a boil. Skim and pour on the flour and butter. Let come to a boil, and add the oysters and seasoning. Boil up once and serve. Half a cupful of the water may be omitted and half a cupful of boiling cream added at the last moment.