Oysters in Sauce

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (11)
  1. Take half a pint of large oysters, liquor and all, and put them into a sauce-pan.
  2. Add two or three blades of mace and twelve whole pepper-corns.
  3. Let them simmer over a slow fire until the oysters are fine and plump.
  4. Carefully take out the oysters from the liquor and spice with a fork.
  5. Let the liquor boil for five or six minutes.
  6. Strain the liquor.
  7. Wash out the sauce-pan clean.
  8. Put the oysters and liquor back into the sauce-pan.
  9. Add half a pint of gravy and half a spoonful of butter rolled in a little flour.
  10. You may add two spoonfuls of white wine.
  11. Keep stirring until the sauce boils and all the butter is melted.
Original Text
Take half a pint of large oysters, liquor and all; put them into a sauce-pan, with two or three blades of mace, and twelve whole pepper-corns; let them simmer over a slow fire, till the oysters are fine and plump; then carefully with a fork take out the oysters from the liquor and spice, and let the liquor boil five or six minutes; then strain the liquor, wash out the sauce-pan clean, and put the oysters and liquor in the sauce-pan again, with half a pint of gravy, and half a spoonful of butter just rolled in a little flour. You may put in two spoonfuls of white wine, keep it stirring till the sauce boils, and all the butter is melted.
Notes
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