To Stew Oysters

Ingredients

• 1 pint small plump oysters
• oyster liquor
• 1/4 pint cream
• pounded mace
• cayenne
• salt
• 1 to 2 ounces butter
• 1 large teaspoonful flour
• lemon juice
• pale fried sippets

Instructions

1. Open the oysters very carefully without mangling them.
2. Wash the oysters free of grit in their own strained liquor.
3. Lay the oysters into a very clean stewpan or well-tinned saucepan, strain the liquor a second time, and pour it over them.
4. Heat the oysters slowly in the liquor until they are just beginning to simmer.
5. Lift the oysters out with a slice or a bored wooden spoon.
6. Remove the beards from each oyster.
7. Add to the liquor a quarter pint of good cream, pounded mace, cayenne, and salt.
8. Bring the sauce to a boil.
9. Mix the butter and flour together smoothly and stir into the boiling sauce.
10. Continue stirring until the butter and flour are perfectly blended with the sauce.
11. Return the oysters to the sauce.
12. Keep the oysters by the side of the fire until very hot, allowing them to remain for four or five minutes nearly simmering.
13. Stir in lemon juice just as the stew is taken from the fire, if desired.
14. Serve garnished with pale fried sippets.