47. _Oyster Sauce._

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 the size of a hen's egg. Let them scald through, then take

them up.