Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie

by Eliza Leslie

OYSTER-SAUCE.

When your oysters are opened, take care of all the liquor, and give them one boil in it. Then take the oysters out, and put to the liquor three or four blades of mace. Add to it some melted butter, and some thick cream or rich milk. Put in your oysters and give them a boil. As soon as they come to a boil, take them of the fire.