Common Oyster Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (6)
  1. Prepare and plump two dozen of oysters as directed in the receipt above.
  2. Add their strained liquor to a quarter of a pint of thick melted butter made with milk, or with half milk and half water.
  3. Stir the whole until it boils.
  4. Put in the oysters.
  5. When they are quite heated through send the sauce to table without delay.
  6. Some persons like a little cayenne and essence of anchovies added to it when it is served with fish; others prefer the unmixed flavour of the oysters.
Original Text
COMMON OYSTER SAUCE. Prepare and plump two dozen of oysters as directed in the receipt above; add their strained liquor to a quarter of a pint of thick melted butter made with milk, or with half milk and half water; stir the 115whole until it boils, put in the oysters, and when they are quite heated through send the sauce to table without delay. Some persons like a little cayenne and essence of anchovies added to it when it is served with fish; others prefer the unmixed flavour of the oysters. Oysters, 2 dozens; their liquor; melted butter, 1/4 pint. (Little cayenne and 1 dessertspoonful of essence of anchovies when liked.)
Notes
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