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Oyster Loaves (With a sharp knife cut off)

With a sharp knife cut off the tops of six French rolls and scrape out the crumbs; brush inside and out with melted butter and set in the oven until crisp. Pick over and drain twenty-five large oysters; put them in a saucepan and shake over the fire until the gills ruffle; then drain again. Put the liquor drained from them into a cup and add sufficient rich milk (or cream) to measure three-quarters of a cupful. With this make a cream sauce, using one tablespoonful of butter, one large tablespoonful of flour, one-quarter of a teaspoonful of salt, one quarter of a teaspoonful of pepper and a dash of mace. Simmer for three minutes, add the oysters and one-half of a teaspoonful of lemon juice; set over hot water for five minutes; fill the loaves, replace the covers and send at once to the table.