Читать книгу The New Galt Cook Book - Various - Страница 121

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One pint oysters, half pint milk, two ounces of butter, one ounce of flour, half teaspoonful of salt, half teaspoonful of pepper, one saltspoonful of grated nutmeg. Drain the liquor from the oysters, melt the butter in a saucepan, stir in the flour, add gradually the liquor of the oysters. When this mixture boils throw in the oysters and boil all together until the leaves of the fish begin to shrivel. Throw in pepper, salt and nutmeg, and having boiled the milk in a separate saucepan, stir it in, when the saucepan must be taken from the fire, otherwise the milk will curdle and the sauce will be ruined. This is used for boiled turkey and boiled fowl and also as a fish sauce.