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Put the oysters in a stewpan, with their liquor strained; add
the cloves, mace, butter, flour, and seasoning, and let them
simmer
gently for 5 minutes. Have ready in the centre of a dish round walls of
mashed potatoes, browned; into the middle pour the oyster sauce, quite
hot, and round the potatoes place, in layers, slices of the beef, which
should be previously broiled over a nice clear fire.
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