Stewed Oysters, Baltimore Style

Open neatly three dozen medium sized fresh oysters, place them in a saucepan
without their liquor, and add one ounce of good butter; cover the pan, place it over
the fire and cook for two minutes, then add one wineglassful of good Madeira wine and
a very little cayenne pepper, cook together for two minutes longer and add one gill
each of Spanish sauce and half-glaze. Stir thoroughly until boiling, and just before
serving squeeze in the juice of a lemon, add one-half ounce of butter, a teaspoonful of
finely chopped parsley, and serve immediately in a hot tureen.