Mix three ounces of butter in a stewpan with two ounces of flour; then
blanch and beard three dozen oysters, as directed (No. 342); put the
oysters into another stewpan, and the beards and liquor to the other
ingredients, with a pint and a half of milk, a teaspoonful of salt, half
a saltspoonful of cayenne pepper, two cloves, half a blade of mace, and
six peppercorns; place it over the fire, keep stirring, and boil it ten
minutes; then add a tablespoonful of essence of anchovies, and one of
Harvey sauce; then pass it through a tammie over the oysters; make the
whole very hot, without boiling, when ready to serve.
_Another method._
Put a pint and a half of white sauce (No. 7) into a stewpan, with the
juice and beards of three dozen oysters, as above, six peppercorns, two
cloves, half a blade of mace; boil it ten minutes, then add a spoonful
of essence of anchovies, a little cayenne pepper, and salt if required;
pass it through a tammie over the oysters, as before.
_A plainer method._
Blanch three dozen oysters, take away their beards, and put them, with
their liquor, into a stewpan, with half a blade of mace, two cloves, and
six peppercorns; place them over the fire, and directly they boil add
half an ounce of butter, with which you have mixed half a tablespoonful
of flour; shake the stewpan round over the fire two or three minutes,
then add a little essence of anchovies; take out the spices, and serve;
this sauce is full of flavour, and very simple. If too thick add a
little milk.