The Blue Grass Cook Book

page 125

Mix with boiling water to consistency of thick paste and thin with vinegar.

      OYSTER SAUCE FOR TURKEY
E. D. P.

  1 quart of oysters,

  1 pint of cream, or rich milk,

  1 dessertspoon of flour,

  Salt and pepper to the taste.

Strain the liquor and put in a saucepan to boil. Add the cream, then the flour,
moistening with a little cold water. Let this boil till thick, then season and
drop the oysters in. When they curl, take them off and serve in sauce-boat.

If milk is used, put in extra teaspoon of flour and a large spoon of butter.

      SAUCE FOR CROQUETTES
Mrs. B. F. Buckner

Make a thick cream gravy of 1 teacup of tomato catsup and 1 tablespoon of
Worcestershire sauce. Serve hot with croquettes.

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