Oyster sauce for boiled Fowl or Turkey

Ingredients

• 2 dozen large oysters
• 2 ounces of fresh butter
• Flour

Directions

1. Put oysters into a stewpan with their liquor and a little water.
2. Boil the mixture.
3. Take the oysters out with a silver spoon, and drain them on a hair sieve.
4. Put them into a stewpan with 1 or 2 spoonful of floor, and fresh butter.
5. Let it stand until the flour is a little fried, and then add the liquor.

Source — Creole Cookery Book
Prepared by Linh Nguyen
Louisiana Anthology
January 15th, 2021