Oyster Sauce
Pick over and wash twenty-five good-sized oysters. Put in a saucepan with the strained liquor. Add one-half of a teaspoonful of anchovy sauce, the juice of one-half of a lemon and one blade of mace. Heat slowly and when it reaches the simmering point, stir in carefully one tablespoonful of butter, into which has been rubbed one tablespoonful of flour. Season and take from the fire as soon as thickened, remove the mace and stir in the second spoonful of butter. Serve with boiled fish.