Take a pint of oysters, and save out a little of their liquid. Put
them with their remaining liquor, and some mace and nutmegs, into
a covered sauce-pan, and simmer them on hot coals about eight
minutes. Then drain them.
Having prepared in another sauce-pan some drawn or melted butter,
(mixed with oyster liquor instead of water,) pour it into a sauce-boat,
add the oysters to it, and serve it up with boiled poultry
or with boiled fresh fish.