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Oyster Sauce No 2

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







Wash the oysters from their liquor; strain it, and put that and the

oysters into a little boiled gravy and just scald them: add a piece of

butter mixed with flour, cream, and ketchup. Shake all up; let it boil,

but not much, lest the oysters grow hard and shrink; but be very careful

they are enough done, as nothing is more disagreeable than the oysters

tasting raw.











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