Sauce for a Turkey

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
sauce base
Instructions (7)
  1. Open oysters, wash them, and put them in a clean bason.
  2. Settle the oyster liquor, pour it into a saucepan.
  3. Add white gravy, lemon pickle, flour, and butter to the oyster liquor.
  4. Boil the mixture for three to four minutes.
  5. Stir in cream.
  6. Add the oysters to the sauce.
  7. Shake the pan over the fire until the oysters are hot, but do not let them boil.
Original Text
To make Sauce for a Turkey. AS you open your oysters, put a pint into a bason, wash them out of their liquor, and put them in another bason: when the liquor is set- tled, pour it clean off into a saucepan, with a little white gravy, a tea spoonful of lemon pickle, thicken it with flour and a good lump of butter, boil it three or four minutes, put in a spoonful of good thick cream, put in your oysters, keep shaking them over the fire till they are quite hot, but do not let them boil, it will make them hard and look little.
Notes
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