Oyster Sauce

Partially boil the oysters in their own liquor, then strain and beard them, reserving the liquor. Put one ounce of butter in a stewpan with a tablespoonful of flour, stir over the fire until mixed, then pour in the oyster liquor and stir until boiling. Add as much milk as will be required to make the sauce, also a blade of mace and a bay leaf tied together, pepper and salt to taste, add a small quantity of cayenne pepper. ■ Boil the sauce for a few minutes, then put in the oysters. When they are quite hot remove the mace and bay leaf, squeeze in the juice of half a lemon, and serve.

Oyster Sauce For Boiled Poultry

Place in a saucepan over the fire a small quantity of flour with an equal amount of butter and stir together until it bubbles, then gradually mix in the liquor from the oysters and enough broth from the poultry to make a sauce of the consistency of cream Season with salt and white pepper and let it boil for a moment, then put the saucepan containing the sauce into a pan of hot water and place it on the back of the fire to keep hot until wanted. Put in the oysters and boil them once more. In the meantime dish the poultry, pour a little of the oyster sauce over it, and serve the remainder of the sauce in a boat.

Oyster Plant Sauce

Scrape some roots of oyster plant and put them in acidulated water. Put two tablespoonfuls of flour into a saucepan with a small quantity of salt, and stir in gradually one pint of water. Continue stirring it over the fire until boiling, then put in the oyster plant and let simmer gently until tender. When cooked strain the roots, put them in a sauceboat with some butter sauce, and serve without delay.