Oyster Sauce

Ingredients

• One pint of oysters
• one half pint of milk
• two ounces of butter
• one ounce of flour
• one half tea-spoonful of salt
• one half tea-spoonful of pepper
• one salt-spoonful of grated nutmeg

Method

1. 1

   Drain the liquor from the oysters.

2. 2

   Melt the butter in a saucepan, stir in the flour, and gradually add the oyster liquor.

3. 3

   When this mixture boils, add the oysters and boil until the leaves of the fish begin to shrivel.

4. 4

   Add pepper, salt, and nutmeg, then stir in the boiled milk and remove from heat to prevent curdling.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 116. The excerpt below is the record exactly as published.

Oyster Sauce. — One pint of oysters, one half pint of milk, two ounces of butter, one ounce of flour, one half tea-spoon- ful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg. Drain the liquor from the oysters. Melt the butter in a sauce-pan, stir into it the flour, and add to this by degrees the liquor from the oysters. "When this mixture boils, throw into it the oysters, and boil all together until the leaves of the fish begin to shrivel. Throw in the pepper, salt, and nutmeg, and having boiled the milk in a separate sauce-pan, stir it in also ; then the sauce-pan must at once be removed from the fire, otherwise the milk will curdle and the sauce be ruined. Egg Sauce. — One and one-half ounce of butter, three quarters of an ounce of flour, three gills of milk, one salt- spoonful of salt, one salt-spoonful of white pepper, two hard-boiled eggs. Melt the butter in a small sauce-pan, stir into it the flour, and by degrees add to these the milk. When this mixture Doils, throw into it the pepper and salt, and let all cook to- gether for two minutes. Remove the shells from the eggs, chop them into small, irregular pieces, and stir these in. When this is done, the sauce is ready for use. Caper Sauce. — Two ounces of butter, one ounce of flour, one half pint of milk, one half pint of cold water, one half MINT SAUCE — TARTARS SAUCE. 175 tea-spoonful of white pepper, one half tea-spoonful of salt

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