Oyster Sauce
Save the liquor in opening, and boil with the beards, a bit of mace, and lemonpeel. Mean time throw the oysters into cold water, and drain it off. Strain the liquor, and put it into a saucepan with them, and as much butter, mixed with a little milk, as will make sauce enough; a little flour being previously rubbed with it.
Set them over the fire, stir all the time; and when the butter has boiled once or twice, take them off, and keep the saucepan near, but not on the fire; for if done too much, the oysters will be hard. Squeeze a little lemonjuice, and serve.
If for company, a little cream is a great improvement. Observe the oysters will thin the sauce, and put butter accordingly.