White Oyster Sauce

Open two dozen oysters, carefully preserve the liquor; stir one ounce of butter and one ounce of flour together over the fire until they bubble; pour the strained oyster liquor into a half-pint measure and as much cream or milk as will fill it; make this hot and put it to the butter and flour, stirring all the while; when it boils put in the oysters, leave them only till they are firm and plump; when the edges begin to curl they are done; add half the juice of a small lemon, a quarter of a salt-spoonful of pepper, and salt as may be required. This sauce is excellent with turkey.

Brown Oyster Sauce

Make half a pint of brown sauce; add the liquor strained from two dozen oysters; boil together till of the right thickness (the oyster liquor will have thinned it), then drop in the oysters, let them simmer till the edges curl; take the sauce from the fire instantly.

It is English fashion to send this sauce to table with beefsteak.