Oyster Sauce (3)

Method

Blanch twelve sauce oysters in their liquor, strain, beard, and cut each into four or five pieces according to size. Melt one and a half ounces of butter in a stewpan, then mix in one ounce of fine flour, add the liquor from the oysters and a quarter of a pint of white fish stock; pound the beards, and add to the sauce; stir till it boils, add half a gill of cream, let it boil on the stove for about ten minutes, stirring it occasionally; add the juice of half a lemon, tammy the sauce, make it hot again in the bain marie, add the oysters and serve in a hot sauceboat.

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