Recipe: Oysters with Brown Sauce

  • 1 pint Oysters 1/8 teaspoon celery salt
  • 3 tablespoons bacon fat 1/8 teaspoon pepper
  • 5 tablespoons flour ¼ teaspoon kitchen bouquet
  • Stock or milk 1 teaspoon Worcestershire Sauce
  • ½ teaspoon salt

Cook Oysters until edges ruffle; drain, and save the liquor; melt bacon fat, add flour, and stir until brown; to[Pg 49] the Oyster liquor add enough milk or stock to make two cups; add to flour and fat, and stir until smooth; add seasonings and Oysters, stir until hot, and serve on toast or in Croustades (see No. 473) or Patty Shells (see No. 621).