Ragoût of Oysters

Mrs Glasse might rail against Frenchified cooking, but like all her contemporaries, she did not go so far as to exclude fricassees, ragoûts, and other French-inspired recipes from her book. She was not familiar with a French roux and invariably thickens her sauces by a more laborious method such as the one below. Raspings are crumbs “rasped” or grated from a dry loaf of bread.

Open twenty large Oysters, take them out of their Liquor, save the Liquor, and dip the Oysters in a