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Oysters with Cream

Put a pint of cream in a saucepan with a small piece of onion and a little mace tied up in a muslin bag. Boil and stir in a tablespoonful of flour mixed with a little milk or cream. Put one quart of oysters in a saucepan with their liquor and boil them for a few minutes until tender, skimming frequently. Remove the oysters, drain, put them in the saucepan with the cream, remove the onion and mace, pour it into a dish and serve hot.