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Oyster and Shrimp Sauce

Put half a pint of BROWN SAUCE in a pan, with a gill of strained oyster liquor and the beards of six oysters, first pounded with a strip of lemon rind. Add a tea-spoonful of anchovy essence, a few drops of lemon-juice, salt and cayenne to taste, a sprig of parsley, and a morsel of mace; boil for twenty minutes, then strain. Put it back in the pan with a table-spoonful of fish stock or good white stock, and half a gill of freshly shelled shrimps; cover for a few minutes, then add six oysters cut into dice. Cover again until just heated through (not boiled), and serve hot with fish or beef steaks.