Oyster Sauce. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Wash the oysters from their liquor.
  2. Strain the liquor.
  3. Put the liquor and the oysters into a little boiled gravy and just scald them.
  4. Add a piece of butter mixed with flour, cream, and ketchup.
  5. Shake all up.
  6. Let it boil, but not much, lest the oysters grow hard and shrink.
  7. Be very careful they are enough done, as nothing is more disagreeable than the oysters tasting raw.
Original Text
Oyster Sauce. No. 2. Wash the oysters from their liquor; strain it, and put that and the oysters into a little boiled gravy and just scald them: add a piece of butter mixed with flour, cream, and ketchup. Shake all up; let it boil, but not much, lest the oysters grow hard and shrink; but be very careful they are enough done, as nothing is more disagreeable than the oysters tasting raw.
Notes
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