Oyster Sauce

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
For the sauce base
For the oysters
To finish the sauce
Optional improvement
Instructions (12)
  1. Save the liquor in opening the oysters.
  2. Boil the oyster liquor with the beards, a bit of mace, and lemonpeel.
  3. Throw the oysters into cold water, and drain it off.
  4. Strain the boiled liquor.
  5. Put the strained liquor into a saucepan with the oysters.
  6. Rub a little flour with butter and a little milk.
  7. Add the butter, milk, and flour mixture to the saucepan.
  8. Set the saucepan over the fire and stir all the time.
  9. When the butter has boiled once or twice, take the saucepan off the fire.
  10. Keep the saucepan near the fire, but not on it, to prevent the oysters from becoming hard.
  11. Squeeze a little lemon juice into the sauce.
  12. Serve.
Original Text
Oyster Sauce. Save the liquor in opening, and boil with the beards, a bit of mace, and lemonpeel. Mean time throw the oysters into cold water, and drain it off. Strain the liquor, and put it into a saucepan with them, and as much butter, mixed with a little milk, as will make sauce enough; a little flour being previously rubbed with it. Set them over the fire, stir all the time; and when the butter has boiled once or twice, take them off, and keep the saucepan near, but not on the fire; for if done too much, the oysters will be hard. Squeeze a little lemonjuice, and serve. If for company, a little cream is a great improvement. Observe the oysters will thin the sauce, and put butter accordingly.
Notes
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