Oyster Sauce

Name: Oyster Sauce
Ingredients: Melt in a saucepan one ounce of butter; stir into it one ounce of flour; then half a pint of milk; the liquor from half a tin of oysters; a grain of cayenne pepper

From The handy dictionary of cookery, 1890

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 69. The excerpt below is the record exactly as published.

Oyster Sauce. Melt in a saucepan one ounce of butter ; stir into it one ounce of flour, then half a pint of milk ; stir to boiling. Add a little salt, a grain of cayenne pepper, and the liquor from half a tin of oysters

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