Drain the liquor from a qt. of oysters; cut each into 4 pieces, and strain through coarse muslin back into the sauce. When it boils again, dip out a small cupful and keep it hot. Stir into that left on the range a liberal teaspoonful of butter rolled in a scant teaspoonful of cornstarch. In another vessel heat 1/2 cup of milk. Stir the oysters into the thickened liquor; season with pepper and salt, and cook, after they are scalding hot, 5 minutes before adding the milk. Line a hot platter with neat slices of crustless toast, buttered, wet with the reserved liquor, and cover with the oysters.