White Oyster Sauce

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
For the sauce
Instructions (9)
  1. Blanch large oysters till half done, and strain and preserve the liquor.
  2. Beard and wash the oysters.
  3. Put the liquor, free from sediment, into a stewpan.
  4. Add two ounces of fresh butter, half a pint of good cream, a piece of lemon peel, and a blade of mace to the liquor.
  5. Put the stewpan over a fire.
  6. When the mixture nearly boils, add mixed flour and water to thicken it properly.
  7. Season to the palate with lemon juice, salt, and a little cayenne pepper if approved.
  8. Strain the sauce through a fine hair sieve to the oysters.
  9. Boil the oysters gently for five minutes.
Original Text
To make white Oyster Sauce. Blanch large oysters till half done, and strain and preserve the liquor; then beard and wash them, and put the liquor,[119] free from sediment, into a stewpan. Add to it two ounces of fresh butter, half a pint of good cream, a piece of lemon peel, and a blade of mace; put it over a fire, and when it nearly boils add mixed flour and water to thicken it properly. Season to the palate with lemon juice, salt, and a little cayenne pepper if approved; then strain it through a fine hair sieve to the oysters, and boil them gently five minutes. N. B. In the same manner may be done stewed oysters for dishes, only serve them up with sippets of bread round.
Notes
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