Oyster Sauce.
1 pint of oysters.
Half a lemon.
2 tablespoonfuls of butter, rolled well in flour.
1 teacupful of milk.
Cayenne and nutmeg to taste.
Heat the oyster liquor, and when it boils, skim, and put in the oysters. So soon as they boil, stir in the butter, cut up and well floured, the spice and lemon-juice. Boil five minutes, take from the fire and put with the milk which has been heated in another vessel. Stir up well, and pour out.