Oyster Sauce

Ingredients

• One pint of oysters
• one-half pint of milk
• two ounces of butter
• one ounce of flour
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• one saltspoonful of grated nutmeg

Method

1. 1

   Drain the liquor from the oysters.

2. 2

   Melt the butter in a saucepan, stir into it the flour and add to this by degrees the liquor from the oysters.

3. 3

   When this mixture boils, throw in the oysters and boil all together until the leaves of the fish begin to shrivel.

4. 4

   Throw in the pepper, salt and nutmeg, and having boiled the milk in a separate saucepan, stir it in also; then remove from the fire.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 72. The excerpt below is the record exactly as published.

Oyster Sauce. — One pint of oysters, one-half pint of milk, two ounces of butter, one ounce of flour, one-half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg

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