Oyster Sauce

Ingredients

• Take a pint of oysters
• a teacup of milk or cream
• two tablespoonfuls of cold butter
• a pinch of cayenne
• salt
• a tablespoonful of flour

Method

1. 1

   Heat the oysters in their own liquor until they begin to ruffle.

2. 2

   Skim out the oysters into a warm dish, put into the liquor the milk or cream, cold butter, cayenne, and salt; thicken with flour stirred to a paste, boil up and then add the oysters.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 98. The excerpt below is the record exactly as published.

OYSTER SAUCE. Take a pint of oysters and heat them in their own liquor long enough to come to a boil, or until they begin to ruffle. Skim out the oysters into a warm dish, put into the liquor a teacup of milk or cream, two table- spoonfuls of cold butter, a pinch of cayenne and salt; thicken with a table- spoonful of flour stirred to a paste, boil up and then add the oysters. Oyster sauce is used for fish, boiled turkey, chickens and boiled white meats of most kinds. LOBSTER SAUCE. Put the coral and spawn of a boiled lobster into a mortar with a table- spoonful of butter; pound it to a smooth mass, then rub it through a sieve; melt nearly a quarter of a pound of sweet butter, with a wineglass of water or vinegar; add a teaspoonful of made mustard, stir in the coral and spawn, and a little salt and pepper; stir it until it is smooth and serve. Some of the meat of the lobster may be chopped fine and stirred into it. SAUCE FOR SALMON AND OTHER FISH. One cupful of milk heated to a boil and thickened with a tablespoonful of cornstarch previously wet up with cold water, the liquor from the sal- mon, one great spoonful of butter, one raw egg beaten light, the juice of half a lemon, mace and cayenne pepper to taste. Add the egg to thick- ened milk when you have stirred in the butter and liquor; take from the fire, season and let it stand in hot water three minutes, covered. Lastly put in lemon juice and turn out immediately. Pour it all over and around the salmon. SAUCE FOR BOILED COD. To ONE gill of boiling water add as much milk; stir into this while boil- ing two tablespoonfuls of butter gradually, one tablespoonful of flour

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