Creamed Oysters

A pint of cream, one quart of oysters, a small piece of onion, a very small piece of mace, a table-spoonful of flour, and
salt and pepper to taste. Let the cream, with the onion and mace, come to a boil. Mix flour with a little cold milk or cream, and stir into the boiling cream. Let the oysters come to a boil in their own liquor, and skim carefully. Drain off all the liquor, and turn the oysters into the cream. Skim out the mace and onions, and serve.