Good Oyster Sauce

Ingredients

• open three dozen of fine plump native oysters
• three ounces of butter
• a large dessertspoonful of flour
• a quarter of a pint, or rather more, of new milk, or of thin cream
• a little salt
• a small quantity of cayenne

Method

1. 1

   Open oysters, save and strain liquor.

2. 2

   Heat oysters in liquor, then mix butter and flour until boiling.

3. 3

   Gradually add milk or cream, season, add oysters, and serve hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 126. The excerpt below is the record exactly as published.

GOOD OYSTER SAUCE. At the moment they are wanted for use, open three dozen of fine plump native oysters; save carefully and strain their liquor, rinse them separately in it, put them into a very clean saucepan, strain the liquor again, and pour it to them ; heat them slowly, and keep them from one to two minutes at the simmering point, without allowing them to boil , as that will render them hard. Lift them out and beard them neatly ; add to the liquor three ounces of butter smoothly mixed with a large dessertspoonful of flour ; stir these with- out ceasing until they boil, and are perfectly mixed ; then add to them gradually a quarter of a pint, or rather more, of new milk, or of thin cream (or equal parts of both), and continue the stirring until the sauce boils again ; add a little salt, should it be needed, and a small quantity of cayenne

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