Oyster Sauce. ✠
1 pint oysters.
Half a lemon.
2 tablespoonfuls butter.
1 tablespoonful flour.
1 teacupful milk or cream.
Cayenne and nutmeg to taste.
Stew the oysters in their own liquor five minutes, and add the milk. When this boils, strain the liquor and return to the saucepan. Thicken with the flour when you have wet it with cold water; stir it well in; put in the butter, next the cayenne (if you like it), boil one minute; squeeze in the lemon-juice, shake it around well, and pour out.