OYSTERS IN BROWN SAUCE
(Boston Cooking-School Cook Book, 1896)
1 pint oysters.
1/4 cup butter.
1/4 cup flour.
1 cup oyster liquor.
1/2 cup milk.
1/2 teaspoon salt.
1 teaspoon Anchovy essence.
1/8 teaspoon pepper.
Parboil and drain oysters, reserve liquor, heat, strain, and set aside for sauce.
Brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters.
For filling patty cases or vol-au-vents.
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