Separate the oysters from the liquor, to each quart of the liquor, put a
pint of milk or water, set it on the fire with the oysters. Mix a
heaping table spoonful of flour with a little water, and stir it into
the liquor as soon as it boils. Season it with salt, pepper, and a
little walnut, or butternut vinegar, if you have it, if not, common
vinegar may be substituted. Put in a small lump of butter, and turn it
as soon as it boils up again on to buttered toast, cut into small
pieces.