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2 small cans oysters or 1 pt.
fresh oysters
1/4 c. finely chopped onion
1/4 c. margarine
1/4 c. flour
salt and pepper
3 to 4 c. milk

Drain canned oysters, putting juice into 4 cup container
and adding milk to make 4 cups. If using fresh oysters, heat
in their juice until edges curl (1 to 2 minutes). Then do same
procedure. Saute onion in margarine, using a heavy 2 quart pot
or pan. Add flour, salt and pepper (as desired). Stir in
milk, oyster liquid and heat slowly, stirring frequently until
mixture thickens. Add more salt if necessary and oysters.

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