Oyster Sauce (3)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Blanch twelve sauce oysters in their liquor, strain, beard, and cut each into four or five pieces according to size.
  2. Melt one and a half ounces of butter in a stewpan.
  3. Mix in one ounce of fine flour.
  4. Add the liquor from the oysters and a quarter of a pint of white fish stock.
  5. Pound the beards, and add to the sauce.
  6. Stir till it boils.
  7. Add half a gill of cream.
  8. Let it boil on the stove for about ten minutes, stirring it occasionally.
  9. Add the juice of half a lemon.
  10. Tammy the sauce.
  11. Make it hot again in the bain marie.
  12. Add the oysters and serve in a hot sauceboat.
Original Text
Oyster Sauce (3).—Blanch twelve sauce oysters in their liquor, strain, beard, and cut each into four or five pieces according to size. Melt one and a half ounces of butter in a stewpan, then mix in one ounce of fine flour, add the liquor from the oysters and a quarter of a pint of white fish stock; pound the beards, and add to the sauce; stir till it boils, add half a gill of cream, let it boil on the stove for about ten minutes, stirring it occasionally; add the juice of half a lemon, tammy the sauce, make it hot again in the bain marie, add the oysters and serve in a hot sauceboat.
Notes
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