The Boston cooking-school cook book

by Fannie Merritt Farmer

Oyster Sauce

1 pint oysters

¼ cup butter

¼ cup flour

1 cup milk or Chicken Stock

Salt

Pepper

Oyster liquor

Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper.