Oyster Sauce

Ingredients

• 2 tablespoons butter
• 1 cup oysters
• 4 tablespoons flour
• 1/2 teaspoon salt
• 1 1/2 cups oyster liquor
• few grains cayenne

Method

1. 1

   Parboil oysters; drain and reserve liquor.

2. 2

   Make a White Sauce with butter, flour, seasonings, and oyster liquor; add chopped oysters and serve.

3. 3

   If insufficient oyster liquor, make up amount with milk.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 49. The excerpt below is the record exactly as published.

Oyster Sauce 2 tablespoons butter 1 cup oysters 4 tablespoons flour \ teaspoon salt \\ cups oyster liquor few grains cayenne Parboil oysters ; drain and reserve liquor. Make a White Sauce, with butter, flour, seasonings, and oyster liquor ; add chopped oysters and serve. Should there not be sufficient oyster liquor make up amount with milk. SAUC£S FOR MEAT AND VEGETABLES 125 Pepper Sauce To Brown Sauce add two tablespoons chopped pepper, one tablespoon chopped onion, or a clove of garlic, one teaspoon parsley, one teaspoon kitchen bouquet. Simmer one half hour, strain and serve. Piquante Sauce 3 tablespoons batter 1 tablespoon chopped chives 4 tablespoons flour 1 tablespoon chopped olives I teaspoon salt 1 tablespoon chopped pepper 1^ cups Brown Stock 1 tablespoon chopped pickle I teaspoon pepper 1 tablespoon capers 2 tablespoons vinegar Brown the butter; add the flour; when browned, add stock. Cook chives, capers, pickles, olives and pepper in vinegar five minutes. Add to sauce and simmer twenty minutes. Poulette Sauce To White Sauce add one half cup cream ; when boiling pour on to two egg yolks slightly beaten, cook one minute; add one tablespoon butter, one tablespoon chopped parsley, and two tablespoons lemon juice. Port Sauce To Brown Sauce add two tablespoons butter in which have been cooked one tablespoon onion, one tablespoon Worcestershire Sauce, and one half cup Port wine. Ravigote Sauce Melt four tablespoons butter ; add one half cup onion. Add to one cup of Bechamel Sauce, with one tablespoon each of minced and pounded chives, tarragon, parsley and thyme. Strain and serve after reheating. 126 zowney's cook book Sorrel Sauce To Hollandaise Sauce add one cup washed and chopped sorrel. Shrimp Sauce 1 cup butter 1 teaspoon salt

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