Oyster Sauce
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 186. The excerpt below is the record exactly as published.
the liquor of your oysters as you open them, and strain it through a fine sieve. Wash the oysters very SAUCES. 341 clean, and take off the beards. Put them mto a stew-pan, and pour the liquor over them. Add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken with butter rolled in flour. Then put in half a pound of butter
Cook this with the app: pantry check, scaling, and the assistant.