Oyster Sauce

Ingredients

• twenty-five oysters
• one cup milk
• a tablespoonful of butter
• two of flour
• salt
• pepper

Method

1. 1

   Boil oysters in their juice for one minute, stirring steadily.

2. 2

   Drain and return the liquor to the fire.

3. 3

   Mix butter and flour to a paste, stir into the hot liquid until thickened.

4. 4

   Chop oysters, add to sauce, season, and serve with poultry or boiled fish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 13. The excerpt below is the record exactly as published.

Oyster Sauce. — Boil twenty-five oysters in their own juice for one minute, stirring steadily. Drain, put back the liquor on the fire ; add one cup milk, rub a table- spoonful of butter and two of flour to a smooth paste, and stir in the hot liquid till it thickens. Chop the 03^sters small, add them to the sauce, season with salt and pep- per, and take from the fire. Serve with poultry and boiled fish. Clam Fritters. — Take fifty small or twentj^-five large clams, cut each in two if large. Lay them on a thickly folded nap- kin, and put a pint of wheat flour into a basin, adding three well-beaten eggs, and half a pint or more of clam juice. Beat the batter until it is smooth and perfectly free from lumps, then stir in the clams. Put plenty of lard into a thick-bottomed frying- pan, let it become boiling hot, and put in the batter by the spoonful. Fry gently, and when one side is a delicate brown, turn the other. Clam Chowder. — For this take fifty clams, a bowl of salt pork, cut up fine, and one of onions, finely chopped, with the same or a greater quantity of potatoes cut into small pieces. Fry the pork very gently, and when brown take it out and put in the onions to fry. This should be done in a frying-pan, and the chowder-kettle be made very clean l^efore they are put in it, or the chowder will burn. Sprinkle some of the pork in the bottom of the pot, place on it a layer of clams, seasoned with salt and pepper and covered with bits of butter. Next have a layer of onion and one of small crackers moistened with milk. On this pour some of the fat from the frying-pan, and then repeat the process, continuing till the pot is nearly full. Cover now with water and stew slowly, for forty -five min- utes. Drain off" the liquor that flows freely, and, after emptying the chowder from the pot, return this liquor. Thicken it with flour or cracker dust, add some wine and catsup, boil, and pour over the contents of the tureen. Devilled Crabs. — Extract the meat from boiled crabs and mince it finel3^ Season well wath mustard, caj^enne, salt, and some sharp sauce. Toss and stir till well mixed, and cook in a covered saucepan, with just enough water to keep the meat from, burn- ing. For dressing, use pulverized cracker, moistened with a tablespoonful of cream, and with vinegar until thin. After the water has come to a boil stir this in. Next stir in a tablespoonful of butter

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