276. Oyster Sauce.—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 tammy over the oysters, make the whole very hot without boiling, and serve. A less quantity may be made, using less proportions.