The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

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Oysters in Brown Sauce

1 cup oyster liquor and set aside for sauce. 1/2 cup milk 1½ teaspoon salt 1 teaspoon anchovy sauce 1/8 teaspoon pepper Parboil and drain oysters, reserve liquor, heat, strain, Brown butter, add flour, and stir until well browned; then add oyster liquor, milk, seasonings, and oysters. For filling patty cases or vol-au-vents. 1 pint of oysters 4 tablespoons butter 4 tablespoons flour 1 cup oyster liquor

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