Creamed Oysters.
1-1/2 pints of oysters.
3 gills of milk or cream.
1 tablespoonful of flour.
1 teaspoonful of salt.
1/5 teaspoonful of pepper.
A tiny piece of mace.
1/2 teaspoonful of onion juice.
Put the milk and mace in the double-boiler, and set on the fire. Mix the flour with three tablespoonfuls of cold milk, reserved from the three gills, and stir into the boiling milk. Cook for ten minutes. Heat the oysters to the boiling point in their own liquor; then skim and drain them. Put the oysters, salt, pepper, and onion juice into the thickened cream, and serve.
If milk be used, add a tablespoonful of butter to the thickened milk.