Or,
Drain the oysters dry without cooking at all; make the sauce with the liquor and other ingredients just named. Chop the raw oysters, and stir in when you do the butter; boil five minutes, and pour into the tureen. Some put in the oysters whole, considering that the sauce is handsomer than when they are chopped.
Oyster sauce is used for boiled halibut, cod, and other fish, for boiled turkey, chickens, and white meats generally.