Stewed Oysters

Ingredients

• 1 pint oysters
• 1 oz butter
• flour
• 1/3 pint cream
• cayenne and salt to taste
• 1 blade pounded mace

Instructions

1. Scald the oysters in their own liquor, take them out, beard them, and strain the liquor;
2. put the butter into a stewpan, dredge in sufficient flour to dry it up, add the oyster-liquor and mace, and stir it over a sharp fire with a wooden spoon;
3. when it comes to a boil, add the cream, oysters, and seasoning.
4. Let all simmer for 1 or 2 minutes, but not longer, or the oysters would harden.
5. Serve on a hot dish, and garnish with croutons, or toasted sippets of bread.
6. A small piece of lemon-peel boiled with the oyster-liquor, and taken out before the cream is added, will be found an improvement.