Oyster Sauce. - Recipe of the day

Oysters, opened, ready for consumption, raw (Photo credit: Wikipedia)

Take the juice of the oysters, and to a pint put a couple of sticks of mace, a little salt and pepper. Set it on the fire—when it boils, stir in a couple of tea spoonsful of flour, mixed with milk. When it has boiled several minutes, stir in half a pint of oysters, a piece of butter, of[27] the size of a hen’s egg. Let them scald through, then take them up.

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