Creamed Oysters

• 2 cups water
• 2 (12-ounce) containers Standard oysters, drained
• 1/2 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon mace
• 2 bay leaves
• 1 1/2 cups milk
• 3 tablespoons sherry
• 8 slices toast

1. Bring water to a boil in a large heavy saucepan. Place oysters in boiling water; remove from heat, and let stand 5 minutes. Place oysters in a colander to drain, reserving 1 cup water. Set oysters and water aside.
2. Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Stir in salt, pepper, mace, and bay leaves. Gradually add milk and reserved 1 cup water; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add drained oysters, and cook 2 minutes. Remove from heat; stir in sherry. Remove and discard bay leaves. Serve immediately over toast.

water, containers, butter, allpurpose, salt, pepper, mace, bay leaves, milk, sherry

Taken from www.myrecipes.com/recipe/creamed-oysters (may not work)