OYSTER SAUCE.
Let a pint of oysters heat in their own liquor till they begin to ruffle. Skim out into a hot dish, add a teacupful of milk or cream to tho liquor with two teaspoonfuls of cold butter, a pinch of cayenne and salt. Thicken with a tablespoonful of flour, boil up and add tho oysters. This sauco is suitable for fish, boiled turkey, chickens, or any white meats boiled.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20324, 3 August 1929, Page 7 (Supplement)
Word Count
71OYSTER SAUCE. New Zealand Herald, Volume LXVI, Issue 20324, 3 August 1929, Page 7 (Supplement)
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