Ragout Souce

Ingredients

• large lump of butter
• flour
• boiling water
• cloves of garlic
• allspice
• 1 glass of Madeira wine
• dozen oysters
• souse

Directions

1. Fry the souse of a light brown
2. Make a gravy of a large lump of butter 
3. Roll in flour with a little boiling water
4. add beaten cloves of garlic and allspice
5. add 1 glass of Madeira wine
6. Add 12 oysters dressed with the souse

Source — Creole Cookery Book
Prepared by Erin Roach
Cooking in Old Creole Days
July 16, 2019