And the same fate will likely befall one's rule for making an oyster
stew, provided one adopts this suggestion for preparing oysters with
cream. In the first place there should be put into a saucepan a pint
of cream with a tiny piece of onion and a little mace tied up in a
muslin bag. When the cream boils thicken it with a tablespoonful of
flour mixed with two tablespoonfuls of cream. Heat a quart of oysters,
with their liquor and sufficient salt. Then drain and put them into a
dish which is to be sent to table; pour the cream over them, removing
the onion and mace. With the dish serve toasted bread or biscuit.