Oyster Sauce for Fish

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)

oysters ↝ Oysters, raw [Shellfish]
their liquor ↝ Oysters, raw [Shellfish]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
water ↝ Water, tap [Tap water]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
anchovie liquor
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
ketchup ↝ Ketchup [Tomato-based condiments]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (6)

Blanch the oysters, strain them, and preserve their liquor.
Wash and beard the oysters, drain, and put them into a stewpan.
Add fresh butter and the oyster liquor free from sediment.
Add flour and water to thicken it.
Season to the palate with lemon juice, anchovie liquor, a little cayenne pepper, a spoonful of ketchup if approved, and a bit of lemon peel.
When it boils skim it, and let it simmer five minutes.

Original Text

Oyster Sauce for Fish.

Blanch the oysters, strain them, and preserve their liquor; then wash and beard them, drain, and put them into a stewpan; then add fresh butter and the oyster liquor free from sediment, some flour and water to thicken it, season to the palate with lemon juice, anchovie liquor, a little cayenne pepper, a spoonful of ketchup if approved, and a bit of lemon peel. When it boils skim it, and let it simmer five minutes.

N. B. Muscles and cockles may be done in like manner.

[264]

Notes

—