Oysters with Cream

Put a pint of cream in a saucepan with a small piece of onion and a little mace
tied up in a muslin bag. Boil and stir in a tablespoonful of flour mixed with a little
milk or cream. Put one quart of oysters in a saucepan with their liquor and boil
them for a few minutes until tender, skimming frequently. Remove the oysters,
drain, put them in the saucepan with the cream, remove the onion and mace, pour it
into a dish and serve hot.