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Classic
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page 44
NO. 24.--WHITE OYSTER SAUCE
Put three dozen oysters in a stewpan, without their juice, which save; mix with
the oysters, half a pound of butter, thickened with flour (work it well with a
spoon); season with cayenne pepper and salt, and thin with a cup of milk or
cream, and a cup of oyster juice. Boil altogether for ten minutes.
NO. 25.--OYSTER SAUCE FOR BOILED TURKEY
Put three dozen oysters in a stewpan; save their liquor in a bowl; mix with the
oysters half a pound of butter and flour, worked together, and season with
cayenne pepper and salt; thin this now with the liquor from the oysters and a
cup of cream. Let it boil ten minutes and serve on the turkey.
NO. 26.--SAUCE PIQUANT
Put a large spoonful of sweet butter in a stewpan, slice into it two onions, two
carrots, a little thyme, two cloves, two eschalots and a bunch of parsley; add,
if liked, a clove of garlic. Let them cook until the carrot is soft, then shake
in a little flour; let it cook five minutes more, and add a cup of beef or veal
stock, and half a cup of strong vinegar; skim and strain through a sieve. Add
salt and pepper when boiling. This is nice on cold meat.
NO. 27.--STOCK FOR SOUPS OR GRAVIES
Break the bones of a knuckle of veal, add to it a pound of lean beef and a half
pound of lean ham; stew in two quarts of water until it is reduced to one.
If for gravy, add to it two carrots, two turnips and two heads of
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