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Stewed Scallops

Put some scallops in a stewpan with a half blade of mace, a little sugar and sufficient water to cover them; stew gently by the edge of the fire for about thirty minutes or until tender. Put one and one-half ounces of butter in a stewpan with one tablespoonful of flour and mix it over the fire, then stir in some of the liquor in which the scallops were stewed, three tablespoonfuls of cream and flavor with a little grated nutmeg. Arrange the scallops on a hot dish, pour the sauce over them and serve.