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, put a pint into a bowl, wash them out of their own liquor, and put them in another bowl.
2. When the liquor has settled, pour it off into a sauce pan with a little white gravy and a tea-spoonful of lemon pickle.
3. Thicken it with flour and a good lump of butter, and boil it three or four minutes.
4. Put in a spoonful of good cream, then add the oysters.
5. Keep shaking them over the fire till they are quite hot, but don't let them boil, for it will make them hard and appear small.