- 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).