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OYSTERS, SAUCE OF, BROWN (another way)

Fry a table-spoonful of flour and a finely-minced shallot in two ounces of fresh butter until they are brightly browned, add a quarter of a pint of good brown stock, a pinch of cayenne, and stir the sauce until it is smooth and thick. Let it boil, then draw the pan to the side, and add a dessert-spoonful of strained lemon-juice, a table-spoonful of claret, and a dozen oysters, which have been bearded and cut into quarters. When these are warmed through, the sauce is ready for serving. Time, twenty minutes. Probable cost, 2s. Sufficient for three or four persons.