Take the oysters; wash them in their own liquor. Add to the milk the oyster liquor, well strained, a very little mace, and the butter, and make the mixture scalding hot. Rub the flour perfectly smooth with a little of the milk; pour in and stir until the whole is thick. Then drop in the oysters; cook five minutes or so, till they are well plumped out, and add a little salt, white pepper, and the Worcestershire sauce. Serve on a platter on slices of buttered toast.