2 tablespoons all-purpose flour

1-1/2 teaspoon salt

1 teaspoon Worcestershire sauce

dash hot pepper sauce

1 pint oysters, undrained

1/4 cup butter

1 quart half-and-half, scalded

Blend flour, seasonings, and 2 tablespoons water in a 3-quart soup kettle. Add undrained oysters and butter. Simmer over very low heat, stirring gently, until edges of oysters just begin to curl. Add scalded half-and-half, remove from heat and cover. Let stand 15 minutes, briefly reheat, serve. Top individual servings with additional pat of butter.

Notebook...