Oyster Sauce

Ingredients

• the liquor in opening the oysters
• a bit of mace
• a bit of lemon-peel
• as much butter
• rub a little flour with it
• Squeeze a little lemon-juice

Method

1. 1

   Boil the oyster liquor with the beards, mace, and lemon-peel.

2. 2

   Drain the oysters and strain the liquor into a saucepan with the oysters and butter mixed with flour.

3. 3

   Stir continuously until the butter has boiled once or twice, then remove from heat.

4. 4

   Add lemon juice before serving.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 359. The excerpt below is the record exactly as published.

OYSTER SAUCE.— Save the Hquor in opening the oysters ; and boil it with the beards, a bit of mace, and lemon-peel. Throw the oysters into cold water, and drain it off. Strain the liquor, and put it into a saucepan with them, and as much butter, mixed with mills, as will make sauce enough ; but fust rub a little &our with it. Put on the fire, and stir all the time ; and when the butter has boiled once or twice, take them off, and keep the sauce- pan near the fire, but not on it ; for if done too much, the oysters will be hard. Squeeze a little lemon-juice

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