Sauce for a Turkey

Ingredients

• 1 pint oysters
• white gravy
• 1 teaspoon lemon pickle
• flour
• butter
• 1 spoon cream

Instructions

1. As you open the oysters, place one pint into a bowl and wash them in their own liquor, then transfer them to another bowl. Allow the liquor to settle, then pour it off into a saucepan.
2. Add a little white gravy and one teaspoonful of lemon pickle to the oyster liquor. Thicken with flour and a good lump of butter, and boil for three or four minutes.
3. Stir in a spoonful of good cream, then add the oysters. Keep shaking them over the fire until they are quite hot, but do not let them boil—boiling will make them hard and cause them to appear small.