Oyster Sauce.
- 12 oysters, cut into thirds.
- 1 cupful of milk.
- 2 tablespoonfuls of butter.
- 2 teaspoonfuls rice, or wheat flour.
- Flavoring to taste.
- Chopped parsley.
Drain the liquor from the oysters before you cut them up. Boil the liquor two minutes, and add the milk. When this is scalding hot, strain and return to the saucepan. Wet the flour with cold water and stir into the sauce. As it thickens, put in the butter, then pepper and salt, with a very little parsley. The juice of a half a lemon is a pleasant flavoring. Stir it in after taking the sauce from the fire. Before this, and so soon as the flour is well incorporated with the other ingredients, add the oysters, each cut into three pieces. Simmer five minutes and pour into a gravy-tureen. Some also pour a little over the turkey on the dish. Garnish with slices of boiled egg and celery tops.