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Oyster Sauce No 1

(Sauces.) - (The Lady's Own Cookery Book)

Take two score of oysters, put them, with their own liquor, a few

peppercorns, and a blade of mace, into a saucepan, and let them simmer a

little over the fire, just to plump them; then with a fork shake each in

the liquor so as to take off all the grit; strain the liquor, add to it

a little good gravy and two anchovies, and thicken it with flour and

butter, nearly as thick as custard.

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