Blanch four dozen oysters until rather firm (they must not nearly boil)
drain them on a sieve; save the liquor in which they are blanched. Put a
quarter of a pound of butter into a stewpan; when it is melted mix with
it six ounces of flour; stir it over a slow fire a short time;
afterwards let it cool, then add the liquor of the oysters, a quart of
milk, and two quarts of good veal stock (No. 7); season as follows: a
teaspoonful of salt, half a saltspoonful of cayenne pepper, five
peppercorns, half a blade of mace, a tablespoonful of Harvey sauce, and
half do. of essence of anchovy; strain it through a tammie; boil it
again ten minutes, skim well; beard the oysters, and put them in the
tureen; add a gill of cream to the soup, when it is served, and pour it
over the oysters.