Drain fifty oysters; pour over them a pitcher of cold water. Then turn them into a saucepan; bring them to a boiling point, drain again, this time saving the liquor. Measure it, and add to it sufficient milk to make one pint. Put two tablespoonfuls of butter and two of flour into a saucepan; mix over the fire without browning; then add the oyster liquor and milk; stir constantly until boiling; add the oysters, and bring just to boiling point. Take from the fire, add a teaspoonful of salt, a quarter of a teaspoonful of pepper, and if you use wine, two tablespoonfuls of sherry. Serve at once.