Blanch and beard the oysters as above; when done, put them with their liquor in a stewpan, with four cloves, a blade of mace, and a teaspoonful of essence of anchovies, with a little chopped parsley and cayenne; let simmer a minute, stir in two pats of butter with which you have mixed half a teaspoonful of flour, let simmer a little longer, lay the oysters in your dish upon a piece of toast, and sauce over.