Oyster Sauce.
Make a drawn-butter or white sauce; add a few drops of lemon or a table-spoonful of capers, or, if neither be at hand, a few drops of vinegar; add oysters strained from their liquor, and let them just come to a boil in the sauce.
This sauce is much better made with part cream, i. e., used when making the drawn-butter sauce, instead of all water. In this case, do not add the lemon-juice or vinegar. Some make the white sauce of the oyster liquor, instead of water.
This sauce may be served in a sauce-boat, but it is nicer to pour it over the fish, boiled turkey, or chicken.