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Oysters, Sauce of, Brown

In making this sauce, allow at least three oysters for each person. Open the fish very carefully, to preserve every drop of their liquor, then beard them, and if the oysters are large, halve, or even quarter them. Mix two ounces of butter very smoothly with an ounce of flour, add the strained oyster liquor, half a pint of brown gravy, a pinch of cayenne, and a tea-spoonful of lemon-juice. Keep stirring one way until the sauce is quite smooth; let it boil, then put in the oysters, and let them remain in the hot sauce for two or three seconds only; they must not be allowed to boil, or they will shrink and turn leathery. Serve the sauce very hot. A tea-spoonful of anchovy will bring out the flavour. Time, twenty minutes. Probable cost, 3s. Sufficient for six persons.