Oyster Sauce, Brown, for Beef Steaks

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (18)
  1. Take 2 dozen small oysters and simmer them 2 minutes in a stewpan.
  2. Use oysters as they come from fishmonger.
  3. Do not boil oysters, or they will be tough.
  4. Take off the "beards" and horny part.
  5. Put the oysters themselves on one side into cold water till wanted.
  6. Stew the "beards" and horny parts 20 minutes by themselves to draw out the flavour.
  7. Pass the stewed "beards" and horny parts through a sieve onto a plate, but not the liquor.
  8. Make a "brown" roux by melting 2 ozs. of butter and mixing and cooking 3 minutes with 1 oz. of flour.
  9. Stir the roux all the time, that it may not burn.
  10. When cooked, add a teacupful of good brown stock.
  11. Flavour with a little of the oyster liquor.
  12. Taste to see that it is not too salt, for fishmongers will keep their oysters in salt and water.
  13. If you have opened the oysters at home, the whole of the liquor would give it a fine flavour.
  14. Add the purée of horny part.
  15. Let the sauce come to the boil.
  16. Let it boil gently 5 minutes, skimming all the time to get rid of the grease from the roux.
  17. Drain the oysters from the cold water in which you have kept them meantime.
  18. Add oysters whole, just in time to heat through before serving.
Original Text
Oyster Sauce, Brown, for Beef Steaks. (Mrs. Thomas.) (Quantity for couples or for “bachelors!”) Take 2 doz. small “natives,” and simmer them 2 minutes in a stewpan. Use as they come from fishmonger. They must not boil, or they will be tough. Take off the “beards” and horny part, and put the oysters themselves on one side into cold water till wanted. The oysters will merely require draining on a sieve and warming up in the sauce at the last. Stew the “beards” and horny parts 20 minutes by themselves to draw out the flavour, pass the latter through a sieve on to a plate, but not the liquor. Now make a “brown” roux by melting 2 ozs. of butter and mixing and cooking 3 minutes with 1 oz. of flour. You must stir all the time, that it may not burn. When cooked add a teacupful of good brown stock, and flavour with a little of the oyster liquor. Taste to see that it is not too salt, for fishmongers will keep their oysters in salt and water. If you have opened the oysters at home, the whole of the liquor would give it a fine flavour. Now add the purée of horny part; let it come to the boil. Let it boil gently 5 minutes, skimming all the time to get rid of the grease from the roux. Drain the oysters from the cold water in which you have kept them meantime, and add whole, just in time to heat through before serving.
Notes
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