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Oyster Sauce.

Ingredients.

Milk. 12 Oysters. 1 1/4 oz. of Butter.

Method.

1. Open a dozen oysters and boil them for two minutes in their own liquor. 2. Drain them over a colander. 3. Strain the liquor.

1. Mix to a smooth paste in the same stewpan three quarters of an ounce of butter with the same weight of flour. 2. Add the liquor of the oysters. 3. Make nearly a pint by adding milk. 4. Stir over the fire till it comes to the boil. 5. Take it off the fire and stir in half an ounce of butter till melted. 6. Remove the beards from the oysters. 7. Return the oysters into the sauce to warm.

PRECAUTIONS.-The sauce must not boil after the oysters are added.

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