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OYSTER SAUCE
(Boston Cooking-School Cook Book, 1896)
1 pint oysters.
1/4 cup butter.
1/4 cup flour.
1 cup milk or chicken stock.
Salt.
Pepper.
Oyster liquor.
Wash oysters, reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of butter, flour, oyster liquor, and milk. Add oysters, and season with salt and pepper.
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