Oyster Sauce

Ingredients

• half a pint of melted butter
• the liquor of the oysters
• a few drops of essence of anchovy
• a teaspoonful of lemon-juice
• a dash of cayenne
• A tablespoonful of cream

Method

1. 1

   Combine melted butter with oyster liquor, scalded oyster beards, essence of anchovy, lemon juice, and cayenne.

2. 2

   Boil and add uncooked oysters cut in half.

3. 3

   Cream improves the sauce.

Nutrition per serving

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.

Oyster Sauce. Take half a pint of melted butter (see undet ‘ Melted Butter ’) and put into it the liquor of the oysters, and in which liquor the beards of the oysters should be scalded and then strained ; add a few drops of essence of anchovy, a teaspoonful of lemon-juice, and a dash of cayenne ; boil up, and then put in the oysters uncooked, but cut in half. A tablespoon ful of cream is a great improvement. TEMPTING DISHES. 69 Parsley Sauce. Take one ounce of butter and one and a half ounces of flour, and fry them until they become a pale gold colour ; then add, by degrees, half a pint of boiling water, and stir the sauce over the fire till it boils, then strain the sauce through a tammy. Then add the parsley, which has been made thus. Take a good handful of parsley and branch itf press out all the water, mix a little butter with it and a little green colouring, and then rub through a hair sieve ; then mix it with the sauce and add a tablespoonful of cream

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