For this purpose the beard or fringe is generally taken off. If this is done, set on the beards with the liquor of the oysters, and a little white gravy, rich but unseasoned; having boiled a few minutes, strain off the beards, put in the oysters, and thicken the gravy with flour and butter (an ounce of butter to half a pint of stew,) a little salt, pepper, and nutmeg, or mace, a spoonful of catsup, and three of cream; some prefer a little essence of anchovy to catsup, others the juice of a lemon, others a glass of white wine; the flavour may be varied according to taste. Simmer till the stew is thick, and warmed through, but avoid letting them boil. Lay toasted sippets at the bottom of the dish and round the edges.

220. A more simple, and, as we think, a better method is to put, say two hundred oysters in a saucepan with nothing but their own juice; place them on a brisk fire, and let them remain, stirring them occasionally, until they begin to boil, then remove them, and pass the juice-through a tin colander, leaving the oysters to drain. Then mix well together three-quarters of a pound of good butter, and a handful of flour. When this is done, strain the juice of the oysters through a sieve into the saucepan containing the butter and flour, and put it on the fire again, and add pepper and salt to your taste, stirring the whole frequently and briskly. When it begins to boil again, add the oysters, and the following articles, well beaten together, viz., the yolks of three eggs, two table-spoonfuls of milk, and the juice of half a lemon; whilst adding these, stir the whole briskly, and serve immediately.