Brown Oyster Sauce

Ingredients

• the same ingredients as for the white sauce
• one heaping table-spoonful of flour
• the skimmed liquor
• a speck of cayenne

Method

1. 1

   Put the butter and flour in the saucepan and stir until a dark brown.

2. 2

   Add the skimmed liquor, boil up, and add the other ingredients.

3. 3

   Boil up once more, and serve.

4. 4

   Stock can be used instead of water.

5. 5

   This sauce is served with broiled or stewed beefsteak.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 109. The excerpt below is the record exactly as published.

one heaping table- spoonful of flour, one of lemon juice, salt, pep- per, a speck of cayenne. Wash the oysters in enough water, with the addition of the oyster liquor, to make a pint. Work the butter and flour to a smooth paste. Let the water and oyster juice come to a boil. Skim, and pour on the flour and butter. Let come to a boil, and add the oysters and season- ing. Boil up once, and serve. Half a cupful of the water may be omitted and half a cupful of boiling cream added at the last moment. Brown Oyster Sauce. The same ingredients as for the white sauce. Put the butter and flour in the sauce-pan and stir until a dark brown. Add the skimmed liquor, boil up, and add the other ingre- dients. Boil up once more, and serve. In the brown sauce stock can be used instead of water. The sauce is served with broiled or stewed beefsteak. 228 MISS PARLOA'S NEW COOK BOOK. Shrimp Sauce. Make a butter sauce, and add to it two table-spoonfuls of essence of anchovy and half a pint of canned shrimp. Stir well, and it is ready to serve. Anchovy Sauce. Make the butter sauce, and stir into it four table- spoonfuls of essence of anchovy and one of lemon juice. "Egg Sauce. Six hard-boiled eggs, chopped fine with a silver knife or spoon ; half a cupful of boiling cream or milk, and the butter sauce. Make the sauce, add the boiling cream or milk, and then the eggs. Stir well, and serve. Fine Herbs Sauce. One table-spoonful of chopped onion, two of chopped mushroom, one of chopped parsley, two of butter, salt, pep- per, one pint of white sauce, No. 3. Pat the butter and chopped ingredients in a sauce-pan and stir for one minute over the fire. Add the sauce, and boil up once. Caper Sauce. Make a butter sauce, and stir into it one table-spoonful of lemon juice, two of capers, and one of essence of anchovy. Mustard Sauce. Stir three table-spoonfuls of mixed mustard and a speck of cayenne

Cook this with the app: pantry check, scaling, and the assistant.