Stewed Oysters, No. 2
30. Rinse one hundred oysters, and put them in a stew pan with the water which adheres to them; season them with salt and cayenne pepper, and a very little mace. As soon as they begin to boil pour in half a pint of cream, and stir in half an ounce of butter rolled in a little grated cracker. Let them boil once and serve them hot.