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Oysters, Sauce of, White

Open a dozen oysters. Do this very carefully, so as to preserve every drop of their liquor; beard and halve or quarter them. Mix an ounce of butter and an ounce of flour smoothly together in a stewpan. Add the oyster liquor, a pinch of cayenne, the eighth of a small nutmeg, grated, and as much milk as will make the quantity up to three-quarters of a pint. Stir the whole gently over the fire until the sauce is smooth and thick. Put the oysters into a heated metal strainer, and while in this hold them in boiling water for two or three seconds; put them in a tureen, pour the sauce over them, add a tea-spoonful of anchovy, and serve. Probable cost, 2s. Sufficient for three or four persons.