No. 23 Brown Oyster Sauce
Prepare this just as white oyster sauce (No. 24); only you use brown gravy instead of cream, as in white oyster sauce.
No. 24 White Oyster Sauce
Put three dozen oysters in a stewpan, without their juice, which save; mix with the oysters, half a pound of butter, thickened with flour (work it well with a spoon); season with cayenne pepper and salt, and thin with a cup of milk or cream, and a cup of oyster juice. Boil altogether for ten minutes.