Oyster Sauce for Beef Steaks

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 (9)

a pint of oysters ↝ Oysters, raw [Shellfish]
india soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
ketchup ↝ Ketchup [Tomato-based condiments]
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
flour and water ↝ Flour, 00 [Cereal Grains and Pasta]
flour and water ↝ Water, tap [Tap water]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Blanch a pint of oysters, and preserve their liquor.
Wash and beard the oysters.
Put their liquor into a stewpan with india soy and ketchup (a small quantity of each) and a quarter of a pound of fresh butter.
Set them over a fire, and when nearly boiling, thicken with flour and water.
Season to the palate with a little cayenne pepper, salt, and lemon juice.
Strain the sauce to the oysters.
Stew the oysters gently for five minutes.

Original Text

Oyster Sauce for Beef Steaks.

Blanch a pint of oysters, and preserve their liquor; then wash and beard them, and put their liquor into a stewpan with india soy and ketchup, a small quantity of each, and a quarter of a pound of fresh butter. Set them over a fire, and when nearly boiling thicken with flour and water; season to the palate with a little cayenne pepper, salt, and lemon juice; strain it to the oysters, and stew them gently five minutes.

Notes

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