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The Beards of the Oysters

Thyme. Bayleaf and Parsley.

One pint of White Stock.

Two ounces of Butter.

One and a half ounce of Flour.

Three gills of Fish Stock or Oyster Liquor, One gill of Cream.

Salt. A few drops of Lemon-juice.

Cayenne. Cook the butter in the flour, stir in the white stock and the fish stock, add the beards of the oysters and the onion, thyme, parsley, and bayleaf; cook all together for about twenty minutes; add the cream, a little salt and cayenne and a few drops of lemon-juice; pass through a tammy-cloth and serve with the oyster cutlets.