Evening Republican, Volume 17, Number 137, Rensselaer, Jasper County, 9 June 1913 — Oyster Sauce for Boiled Poultry. [ARTICLE]

Oyster Sauce for Boiled Poultry.

Place in a saucepan over the fire a small quantity of flour with an equal amount of butter and stir together till it bubbles, then gradually mix in liquor from, the oysters that are to be used and enough broth from the poultry to make a sauce of the consistency of cream. Season with salt and .white pepper and let boil tor a moment, then place the saucepan on the rear of the fire to keep hot till wanted. Then put in the oysters and boll once more. Is the meantime dish the poultry, pour a little of the oyster Bauce over it and serve the remainder in a boat.