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Oyster Sauce

Partially boil the oysters in their own liquor, then strain and beard them, reserving the liquor. Put one ounce of butter in a stewpan with a tablespoonful of flour, stir over the fire until mixed, then pour in the oyster liquor and stir until boiling. Add as much milk as will be required to make the sauce, also a blade of mace and a bay leaf tied together, pepper and salt to taste, add a small quantity of cayenne pepper. Boil the sauce for a few minutes, then put in the oysters. When they are quite hot remove the mace and bay leaf, squeeze in the juice of half a lemon, and serve.