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Twenty-four Oysters

Half a pint of White Sauce.

One glass of Sherry.

One tablespoonful of Anchovy Sauce.

One ounce of Butter.

Cayenne. Salt. Melt the butter in a saucepan, put in the onion and fry it a little. Then add all the other ingredients, except the chicken and the oysters, and boil the sauce for about five minutes. Lastly put in the fowl cut into neat joints, and the oysters blanched and bearded, cook slowly about ten minutes and serve.