Oyster Sauce

Ingredients

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

Method

1. 1

   Drain oysters and melt butter in a saucepan.

2. 2

   Stir in flour and gradually add oyster liquor.

3. 3

   Boil, add oysters, and cook until they shrivel.

4. 4

   Season with pepper, salt, and nutmeg, then stir in boiled milk and remove from heat.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 72. 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 oun.ce of flour, one-half teaspoonful of salt, one-half teaspoonful of pepper, one saltspoonful of grated nutmeg. Drain the liquor from the oysters. Melt the butter in a saucepan, 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 saucepan, stir it in also ; then the saucepan must at once be removed from the fire otherwise the milk will curdle and the sauce be ruined. Xfgg Sauce. — One and one-half ounces of butter, three quarters of an ounce of flour, three gills of milk, one saltspoonful of salt, one saltspoonful of white pepper, two hard boiled eggs. Melt the butter in a small saucepan, stir into it the ilour and by degrees add to these the milk. When this mixture boils, throw into it the pepper and salt and let all cook together 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

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