Recipe is from “Mrs. Goodfellow’s Cookery As It Should Be” (1865).
“Take 200 oysters from their liquor, strain it and put it into a saucepan to simmer; rub a spoonful of flour and two large spoonsful of butter together, a very little cayenne, half a teaspoonful of salt, some grated nutmeg or mace, but not both, and a teaspoonful of allspice, whole. Set this on the fire for 10 minutes, and then pour in a pint of good cream; let this simmer five minutes, and then add the oysters. A few pieces of celery gives a very nice flavour. Serve hot. Do not more than scald the oysters, as they shrink and become hard by cooking.”