Oyster Sauce


Fry lightly two ounces of fine flour with two ounces of butter, then add to this one pint of light fish stock, the juice of one lemon, and boil down for five minutes, with one and a half gills of cream and the liquor from the oysters, add a little salt and cayenne, and tammy it; then add the oysters, bearded and cut up into pieces, reckoning two small oysters, or one large one, for each person. If this sauce is made for serving with turkey, &c., it can be made from veal or any white stock.