Mix three ounces of butter in a stewpan with two ounces of flour, then blanch and beard three dozen oysters, put the oysters into another stewpan, add beards and liquor to the flour and butter with a pint and a half of milk, a teaspoonful of salt, half a saltspoonful of cayenne, two cloves, half a blade of mace, and six peppercorns; place it over the fire, keep stirring, and boil it ten minutes, then add a tablespoonful of essence of anchovies, and one of Harvey sauce; pass it through a sieve over the oysters; make the whole very hot without boiling, and serve. A less quantity may be made, using less proportions.

Another Method

Put a pint of white sauce into a stewpan, with the liquor and beards of three dozen oysters (as above), six peppercorns, two cloves, and half a blade of mace; boil it ten minutes, then add a spoonful of essence of anchovies, a little cayenne and salt if required; pass it through a hair sieve, over the oysters, as in the last.

Oyster Sauce

Take one pint of Normande Sauce and complete it with a gill of reduced oyster liquor, strained through linen, and twelve poached and trimmed oysters.