Melt a piece of butter the size of an egg in the saucepan, add a tablespoonful of sifted flour, and stir one minute.

Pour in the oyster liquor slowly, which must be not less than a large cupful.

Beat the yolks of two eggs thoroughly with a saltspoonful of salt, a pinch of cayenne pepper, and one of mace.

Add to the boiling liquor, but do not let it boil.

Put in the oysters, and either use them to fill a pie, the form for which is already baked, for patties for dinner, or serve them on thin slices of buttered toast for breakfast or tea.
SPICED OR PICKLED OYSTERS.
To a gallon of large, fine oysters, allow one pint of cider or white-wine vinegar; one tablespoonful of salt; one grated nutmeg; eight blades of mace; three dozen cloves, and as many whole allspice; and a saltspoon even full of cayenne pepper.