Having boiled the tripe in milk and water, for four or five hours
till it is quite tender, gut it up into small pieces. Put it into
a stew-pan with just milk enough to cover it, and a few blades of
mace. Let it stew about five minutes, and then put in the oysters,
adding a large piece of butter rolled-in flour, and salt and
cayenne pepper to your taste. Let it stew five minutes longer, and
then send it to table in a tureen; first skimming off whatever fat
may float on the surface.