A Collection of Tried Receipts Contributed by Various Charlestown House-Keepers (Classic Reprint) - Softcover

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Excerpt from A Collection of Tried Receipts Contributed by Various Charlestown House-Keepers

Oyster Sauce - One pint oysters, half a lemon, 2 table spoons butter, 1 teaspoon flour, 1 teacup milk or cream, pepper to taste. Boil the oysters in their own liquor five minutes and add the milk. When this boils, strain and re turn to sauce-pan, thicken with flour, add the butter, and last; the lemon.

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