Having boiled the tripe in milk and water, for four or five hours till it is quite tender, cut it up into small pieces. Put it into a stew-pan with just milk enough to cover it, and a few blades of mace. Let it stew about five minutes, and then put in the oysters, adding a large piece of butter rolled in flour, and salt and cayenne pepper to your taste. Let it stew five minutes longer, and then send it to table in a tureen; first skimming off whatever fat may float on the surface.