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Fowl, White Oyster Sauce For

Strain the liquor from a dozen oysters, and be careful to preserve every drop of it. Put into a stewpan the strained liquor, half a pint of milk, a thickening of butter and flour, a little lemon-rind, a blade of mace pounded, and very little cayenne. Stir in three or four table-spoonfuls of cream, and continue to stir till the sauce is thick; then pour it over the scalded oysters, which should previously have been washed and bearded, and put into a clean saucepan. Squeeze in the juice of a lemon, move the sauce round for a minute or two, then serve in a tureen. Time, a quarter of an hour to prepare. Probable cost of oysters, 1s. 9d. to 2s. per dozen. Sufficient for a large tureen.