Oysters, 3 dozen, Butter, 2 tablespoons, Milk, 1 1/2 cups, Salt, 1/2 teaspoon, Flour, 2 tablespoons, White pepper, 1/4 teaspoon, Lemon-juice, 1 teaspoon, Nutmeg, mace.
Have the hot-water pan underneath. In the upper dish melt the butter, adding to it the salt, pepper, and flour. Stir till all is blended, then gradually stir in the milk, and stir till the sauce is thick and smooth; then add a pinch of nutmeg, or mace, a teaspoon of lemon-juice, and the oysters previously rinsed and drained.
Cover it, stirring occasionally, till the oysters are plump and ruffled. The liquor which exudes from them will thin the sauce sufficiently. Extinguish the lamp as soon as the oysters begin to swell, else they may be overcooked.
Lobsters, shrimps, fish, veal, sweetbreads, chicken, mushrooms, peas, asparagus, and other vegetables, may be cooked and creamed in the same way, using for the sauce the same butter and flour, 1 pint of milk, or thin cream, and such seasonings - onion-juice, parsley, herbs, spices, etc. - as are indicated by the article to be creamed.