Oyster Fricassee

Open and beard some oysters, put them into a stewpan with their own liquor,
one ounce of butter and the strained juice of half a lemon; season them with a small
quantity each of cayenne pepper and grated nutmeg and let them simmer gently by
the side of the fire for a few minutes. Do not cook them too much or they will
shrivel up. Beat the yolks of three eggs together with three tablespoonfuls of sherry,
strain and pour in with the oysters. Toss the whole over the fire for a minute, then
turn them on to a dish and serve.