1 pint of oysters 1/2 cup Brown Stock
4 tablespoons butter 1 teaspoon Worcestershire Sauce
4 tablespoons flour Few drops onion juice
1 cup oyster liquor Salt
Clean oysters, parboil, and drain. Melt butter, add flour, and stir until well browned. Pour on gradually, while stirring constantly, oyster liquor and stock. Add seasonings and oysters. Serve on toast, in timbale cases, patty shells, or vol-au-vents.