Open the shells of one dozen oysters, take them out carefully and wash them in their own liquor until perfectly free from grit and pieces of shell, put them in a saucepan, strain the liquor twice, pour it over, place the pan at the side of the fire and let it simmer gently for a few minutes until done. Remove the oysters with a skimmer and put them on a dish in a slow oven to keep warm; add to the liquor one teacupful of cream and salt and cayenne to taste. Place the pan on the fire and when the liquor boils add two ounces of butter worked up with one teaspoonful of flour and continue to stir till it is all thoroughly mixed. Put in the oysters to warm up without boiling, remove the pan from the fire and stir in a little lemon juice. Have ready some pieces of bread fried in butter, arrange them on a dish, put the oysters on them, pour over the liquor and serve very hot.

Stewed Oysters, Baltimore Style

Open neatly three dozen medium sized fresh oysters, place them in a saucepan without their liquor, and add one ounce of good butter; cover the pan, place it over the fire and cook for two minutes, then add one wineglassful of good Madeira wine and a very little cayenne pepper, cook together for two minutes longer and add one gill each of Spanish sauce and half-glaze. Stir thoroughly until boiling, and just before serving squeeze in the juice of a lemon, add one-half ounce of butter, a teaspoonful of finely chopped parsley, and serve immediately in a hot tureen.