Beefsteak and Oyster Sauce
Strain off the liquor from the oysters, and throw them in cold water to take off the grit, while you simmer the former with a bit of mace and lemonpeel; then put the oysters in, stew them a few minutes, and add a little cream if you have it, and some butter, rubbed in a bit of flour; let them boil up once, and have rump steaks, well seasoned and broiled, ready for throwing the oyster sauce over the moment you are to serve.