Fowl, White Oyster Sauce for

Ingredients

• a pint of oysters
• a quarter of a pound of butter
• blended with flour
• a little lemon-rind
• a blade of mace pounded
• very little cayenne
• three or four tablespoonfuls of cream

Method

1. 1

   Strain the liquor from the oysters.

2. 2

   In a stewpan, combine the strained liquor, butter blended with flour, lemon rind, mace, and cayenne.

3. 3

   Stir in the cream and continue stirring until the sauce thickens.

4. 4

   Pour over the washed and bearded oysters in a clean saucepan, squeeze in lemon juice, and serve in a tureen.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 549. The excerpt below is the record exactly as published.

Fowl, White Oyster Sauce for.— Strain the liquor from a pint of oj-sters that have been scalded, but not boiled. Put into a atewpan the strained liquor, a quarter of a pound of butter, blended with flour, a little lemon-rind, a blade of mace pounded, and very little cayenne. Stir in three or four table-spoonfuls of crea

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