Oyster Sauce

Ingredients

• half a pint of small oysters
• one pint of water
• a pint of small oysters
• flour
• butter

Method

1. 1

   Boil half a pint of small oysters with their liquor in one pint of water until the flavor is well extracted, then strain, pressing the juice well from the oysters.

2. 2

   Put in a pint of small oysters, and stew until puffed.

3. 3

   Take them out, skim well, and make drawn butter by adding flour and butter.

4. 4

   Put back the oysters, and when thoroughly heated, serve.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 111. The excerpt below is the record exactly as published.

OYSTER SAUCE. Boil half a pint of small oysters with their liquor in one pint of water until the flavor is well extracted, then strain, pressing the juice well from the oysters ; put in a pint of small oysters, and stew until puffed ; take them out, skim well, and make drawn butter by adding flour

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