Beefsteak and 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
for serving
Instructions (10)
  1. Strain off the liquor from the oysters.
  2. Throw the oysters in cold water to take off the grit.
  3. Simmer the oyster liquor with a bit of mace and lemonpeel.
  4. Put the oysters into the simmering liquor.
  5. Stew the oysters for a few minutes.
  6. Add a little cream if you have it.
  7. Add some butter, rubbed in a bit of flour.
  8. Let the sauce boil up once.
  9. Have rump steaks, well seasoned and broiled, ready.
  10. Throw the oyster sauce over the steaks the moment you are to serve.
Original Text
Beefsteak and Oyster Sauce. Strain off the liquor from the oysters, and throw them in cold water to take off the grit, while you simmer the former with a bit of mace and lemonpeel; then put the oysters in, stew them a few minutes, and add a little cream if you have it, and some butter, rubbed in a bit of flour; let them boil up once, and have rump steaks, well seasoned and broiled, ready for throwing the oyster sauce over the moment you are to serve.
Notes
—