OYSTER SAUCE.
218. Cut off the beards and boil them with the liquor with a bit of mace and lemon peel. In the mean time throw the oysters in cold water and then drain them; strain the spice from the liquor, put it into a sauce-pan with the oysters, with two ounces of butter rolled in flour, and a gill of rich milk or cream. Let it boil once, squeeze in a little lemon juice, and serve it hot.