Oyster Sauce

Ingredients

• 6 Oysters
• J Pint Milk
• Few Drops Lemon Juice
• i Oz. Flour
• i Oz. Butter
• i Teaspoonful Anchovy Essence
• Salt and Pepper

Method

1. 1

   Scald oysters in their liquor; add milk gradually, stirring; mix butter and flour in a small saucepan until it boils; add liquor of oysters, cut up oysters, and stir in last.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 40. The excerpt below is the record exactly as published.

Salt and Pepper. Method. , . . Pare the cucumber and slice thinly ; commence to cut at thick end ; put slices into dish ; sprinkle salt and pepper ; pour over the oil and vinegar ; turn cucumber about in dressing and serve. 250 SALAD DRESSING. Ingredients. 3 Eggs. j Tablespoonful Sugar, i Breakfast-cupful Vinegar. i Teaspoonful Mustard. I Tin Sweetened Condensed Milk. Method. Boil eggs twenty minutes ; stand in cold water ; when cool, remove shells, half them, and take out yolks. Put yolks in a bowl ; rub down with the back of a spoon ; add sugar and mustard ; mix well • add a little vinegar slowly, then condensed milk and remainder of vinegar. It may be thinned by the addition of more vinegar or a little sweet milk, according to taste. These quantities will suffice for ten or twelve salads. It will keep for a long time if stored in wide-mouthed bottles covered over with jam papeis. The whites of the eggs may be used for garnishing. 251 MAYONNAISE, Ingredients. 6 Tablespoonfuls Salad Oil. 2 Tablespoonfuls White 1 Tablespoonful White Stock. Vinegar. 2 Eggs (Yolks only). i Tablespoonful Cream. Salt and Pepper to taste. Method. Beat eggs with salt and pepper ; add oil ; add vinegar very gradually ; stir and rub well ; stir in the stock and cream. 252 Ingredients. | Pint Stock, i Oz. Butter, i Oz. Flour. BROWN SAUCE (PIQUANTE). 1 Oz. Lean Ham. 2 Tomatoes, i Onion. i Bunch Herbs. Few Drops Lemon Juice, Salt, Pepper. Small Piece Carrot, Turnip, Celery. Method. Make butter quite hot ; fry the onion a pale brown ; add the vegetables, also ham and tomatoes ; fry all well ; stir in the flour, and fry it slightly ; add the stock gradually, and stir till boiling ; allow all to simmer gently for fifteen minutes and Extract Beef16 br°Wnmg may be added to imProve colour, or half a teaspoonful of Ingredients. TOMATO SAUCE. Method. 5 Large Tomatoes, ij Gill Stock, i Onion. Salt, Pepper. i Carrot. Juice \ Lemon, ij Teaspoonful Extract Beef. Cut the tomatoes in slices, and stew with the onion and carrot, cut up in the S ' j^df Extract Beef and allow it to dissolve ; rub through a sieve ; season weil ; add lemon juice ; heat thoroughly, and serve very hot. 253 DUTCH SAUCE. Ingredients. i Oz Flour. 4 Pint Milk. Pepper and Salt. . i Oz. Butter. i Egg (Yolk). Few Drops Lemon Juice. Method. . , Put the butter and flour into a pan, and stir over the fire till quite mixed add the milk gradually, stirring all the time till it boils ; when thick, drop m yolk and beat well ; season with salt, pepper, and lemon juice. OYSTER Ingredients. 6 Oysters. J Pint Milk. Few Drops Lemon Juice. Method. Scald the oysters in their own liquor over the fire ; add milk gradually, stirring anchovy essence, and the seasoning ; cut allow all to heat through. SAUCE. i Oz. Flour. i Oz. Butter, i Teaspoonful Anchovy Essence

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