Oyster Sauce

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

oysters
the liquor
a large spoonful of anchovy liquor
half a lemon
two blades of mace
butter rolled in flour
half a pound of butter

Instructions (7)

When the oysters are opened, preserve the liquor, and strain it through a fine sieve.
Wash the oysters very very clean, and take off the beards.
Put them into a stew pan, and pour the liquor over them.
Then add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken it with butter rolled in flour.
Then put in half a pound of butter, and boil it up till the butter is melted.
Then take out the mace and lemon, and squeeze the lemon-juice into the sauce.
Give it a boil, stirring it all the time, and put it into your sauce-boat.

Original Text

Oyster Sauce.
WHEN the oysters are opened, preserve the liquor, and strain it through a fine sieve. Wash the oysters very very clean, and take off the beards. Put them into a stew pan, and pour the liquor over them. Then add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken it with butter rolled in flour. Then put in half a pound of butter, and boil it up till the butter is melted. Then take out the mace and lemon, and squeeze the lemon-juice into the sauce. Give it a boil, stirring it all the time, and put it into your sauce-boat.

Notes

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