Oyster Sauce. (No. 1.)

One tablespoonful each of butter and flour; one gill of cream; twelve small oysters, cooked three minutes in one gill of boiling oyster-liquor; half a teaspoonful of lemon-juice; salt and white pepper to taste; tiny pinch of mace.

Cook the oysters, strain the liquor, put it with the cream, and turn both upon the roux made from the flour and butter. When the sauce thickens put in the oysters, which should have been chopped coarsely, add the lemon-juice and seasoning, and serve the sauce immediately before the oysters have time to toughen. It is hardly possible to be too sparing with the mace. A very few grains will suffice.

Oyster Sauce. (No. 2.)

Make as directed in the foregoing recipe, substituting milk for the cream, and add a whipped egg at the same time with the oysters. Always remember that an egg is to be poured in almost drop by drop, or it will curdle.

CLAM SAUCE may be made by either of the recipes given for oyster sauce.