Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 pint oysters.
  • ¼ cup butter.
  • ¼ cup flour.
  • 1 cup milk or chicken stock.
  • Salt
  • Pepper.
  • Oyster liquor.


    Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper.