Remove the beard and white part of the oysters, and cut each one in two.
Strain the liquor through muslin, and scald the oysters in it (i.e. put the liquor, with the oysters in it, in a saucepan, and just bring it to the boil).
Put the beards and hard white parts in the milk and simmer them to extract the flavour.
Then melt the butter in a small stewpan.
Mix in the flour smoothly.
Strain in the milk and oyster liquor, and stir and cook well.
Then add cream, and stir until the sauce again boils.
Lastly, add the oysters, pepper, salt, and lemon juice.