Oyster Sauce

Ingredients

• 4 tablespoons Crisco
• 6 tablespoons flour
• 1 small onion
• % carrot
• 12 whole peppers
• % bay leaf
• 1 clove
• bouquet garni
• small: blade mace
• salt
• ten oysters

Method

1. 1

   Peel onion and scrape carrot, place in saucepan with bay leaf, whole pepper, bouquet garni, and clove.

2. 2

   Add milk and bring to boil.

3. 3

   Melt Crisco, mix in flour, whisk into hot milk.

4. 4

   Simmer for 10-15 minutes, strain.

5. 5

   Heat oysters and liquor, cut oysters, add to sauce with yolk of egg and lemon juice.

6. 6

   Stir until hot but do not boil.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 96. The excerpt below is the record exactly as published.

Oyster Sauce Mashed Potatoes Stewed Corn Watercress, French Dressing Cheese Biscuits Ginger Pudding Coffee *Boiled Cod—Wash the fish (about 2 to 3 pounds cod), and put into a fish-kettle, containing enough boiling Pour . A Calendar of Dinners water to cover it. Add some salt, bring quickly to boil; then draw pan to side of fire, and let it stay in hot water until cooked. Do not let water boil or simmer again. Cod cooked in this way has a much finer flavor than if it is allowed to simmer or boil. Take up fish on drainer, slide it on to a hot dish on a folded napkin, and serve garnished with sprigs of crisp parsley. Send to table with oyster sauce, which is made as follows: 4 tablespoons Crisco, 6 tablespoons flour, 1 small onion, % carrot, 12 whole peppers, % bay leaf, 1 clove, 1 bouquet garni, small: blade mace, salt, and ten oysters

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