At the moment they are wanted for use, open three dozens of fine plump native oysters; save carefully and strain their liquor, rinse them separately in it, put them into a very clean saucepan, strain the liquor again, and pour it to them; heat them slowly, and keep them from one to two minutes at the simmering point, without allowing them to boil, as that will render them hard. Lift them out and beard them neatly; add to the liquor three ounces of butter, smoothly mixed with a large dessertspoonful of flour; stir these without ceasing until they boil, and are perfectly mixed; then add to them gradually a quarter-pint, or rather more of new milk, or of thin cream (or equal parts of both), and continue the stirring until the sauce boils again; add a little salt, should it be needed, and a small quantity of cayenne in the finest powder; put in the oysters, and keep the saucepan by the side of the fire, until the whole is thoroughly hot, and begins to simmer, then turn the sauce into a well-heated tureen, and send it immediately to table.
* Anchovies, from which this essence is made, are small sea-fish, not known in America The flavouring must therefore be dispensed with.
Small plump oysters, 3 dozens; butter, 3 ozs; flour, 1 large desert-spoonful; the oyster-liquor; milk or cream, full 1/4 pint little salt and cayenne.
Prepare and plump two dozens of oysters as directed in the receipt above; add their strained liquor to a quarter-pint of thick melted butter made with milk, or with half milk and half water; stir the whole until it boils, put in the oysters, and when they are quite heated through, Bend the sauce to table without delay. Some persons like a little cayenne and essence of anchovies added to it when it is served with fish; others prefer the unmixed flavour of the oysters.
Oysters, 2 dozens; their liquor; melted butter, 1/4 pint (Little cayenne and 1 desertspoonful of essence of anchovies when liked.)