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English cookbook, 1860
Page 99
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much Butter mixed with a little white gravy as will make sauce enough but first rub a little flour with it set them over the fire and stir all the time and when the butter has boiled once or twice take them off and keep them near the fire but not on it for if done too much the Oysters will be hard Squeeze a little lemon juice and add some cream
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much Butter mixed with a little white gravy as will make sauce enough but first rub a little flour with it set them over the fire and stir all the time and when the butter has boiled once or twice take them off and keep them near the fire but not on it for if done too much the Oysters will be hard Squeeze a little lemon juice and add some cream
Szathmary Culinary Manuscripts and Cookbooks
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