Oyster Sauce. No. 1.

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 (8)
Instructions (6)
  1. Put the oysters, with their own liquor, a few peppercorns, and a blade of mace, into a saucepan.
  2. Let them simmer a little over the fire, just to plump them.
  3. With a fork shake each oyster in the liquor so as to take off all the grit.
  4. Strain the liquor.
  5. Add to it a little good gravy and two anchovies.
  6. Thicken it with flour and butter, nearly as thick as custard.
Original Text
Oyster Sauce. No. 1. Take two score of oysters, put them, with their own liquor, a few peppercorns, and a blade of mace, into a saucepan, and let them simmer a little over the fire, just to plump them; then with a fork shake each in the liquor so as to take off all the grit; strain the liquor, add to it a little good gravy and two anchovies, and thicken it with flour and butter, nearly as thick as custard.
Notes
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