Strain the liquor from two hundred large oysters, and putting the half of it into a saucepan, add a table-spoonful of whole mace, and let it come to a hard boil, skimming it carefully. Have ready six ounces of fresh butter divided into six balls or lumps, and roll each slightly in a little flour. Add them to the boiling oyster liquor, and when the butter is all melted, stir the whole very hard, and then put in the oysters. As soon as they have come to a boil, take them out carefully, and lay them immediately in a pan of very cold water, to plump them and make them firm. Then season the liquor with a grated nutmeg; and taking a pint and a half of very rich cream, add it gradually to the liquor, stirring it all the time. When it has boiled again, return the oysters to it, and simmer them in the creamed liquor about five minutes or just long enough to heat them thoroughly. Send them to the tea-table hot in a covered dish.

If you stew six or eight hundred oysters, in this manner, for a large company, see that the butter, spice, cream, etc, are all increased in the proper proportion.

Oysters cooked in this way make very fine patties. The shells for which must be made of puff-paste, and baked empty in very deep patty-pans, filling them, when done, with oysters