serve. A table-spoonful of lemon juice and a speck of cayenne may be
added if you choose. A table-spoonful of chopped parsley also gives an
agreeable change.


White Oyster Sauce.

One pint of oysters, three table-spoonfuls of butter, one heaping
table-spoonful of flour, one of lemon juice, salt, pepper, a speck of
cayenne. Wash the oysters in enough water, with the addition of the
oyster liquor, to make a pint. Work the butter and flour to a smooth
paste. Let the water and oyster juice come to a boil. Skim, and pour
on the flour and butter. Let come to a boil, and add the oysters and
seasoning. Boil up once, and serve. Half a cupful of the water may be
omitted and half a cupful of boiling cream added at the last moment.


Brown Oyster Sauce.

The same ingredients as for the white sauce. Put the butter and flour
in the sauce-pan and stir until a dark brown. Add the skimmed liquor,
boil up, and add the other ingredients. Boil up once more, and serve.
In the brown sauce stock can be used instead of water. The sauce is
served with broiled or stewed beefsteak.


Shrimp Sauce.

Make a butter sauce, and add to it two table-spoonfuls of essence of
anchovy and half a pint of canned shrimp. Stir well, and it is ready