Oyster Sauce

Ingredients

• Boil two dozen oysters
• a cupful of fresh milk
• rub 1 oz. of butter
• 2 ozs. of flour
• salt and pepper

Method

1. 1

   Boil oysters in their liquor, drain, and combine liquor with milk in a saucepan.

2. 2

   Rub butter and flour together, stir into boiling sauce.

3. 3

   Chop oysters, add to sauce, season, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 165. The excerpt below is the record exactly as published.

Oyster Sauce sprinkle this over the oysters, and place around them a few small leaves of white celery. Oyster Pie. — Line a deep dish with puff paste. Lay a plate the same size as the dish on top of it ; over this put the top crust (the dish supports it), as the paste must go into the oven before the oysters are put in — it requires more cooking. Prepare the oysters while the crust is cooking. Strain the liquor; thicken it with the yolks of eggs, boiled hard and grated ; add a piece of butter and a few fine bread- crumbs ; season with pepper, salt, and nutmeg ; stew for five minutes. As soon as the crust is done, remove the cover, take out the plate, pour in the oysters and their gravy, put the cover on, and send to table hot. Oysters a la Poulette. — Open oys- ters, and save their juice carefully ; put them on the fire with the juice, and when they come to a boil take them off ; add butter, parsley, mushrooms, and shallots, chopped fine, a table- spoonful of oil, a little grated nutmeg and pepper, and a few bread-crumbs. Set all back on the fire for a few min- utes, stirring the while. Turn upon a dish, sprinkle the juice of a lemon all over, and serve as warm as possi- ble. Oysters, Ramekins of. — Drain one quart of large oysters, plunge them in boiling water for one minute, drain well, cut the tendons and trim them. Put in a small saucepan half a table- spoonful of flour, half a table-spoon- ful of butter ; cook for three minutes, stirring. Do not brown. Add slow- ly half a pint of good broth, and then half a pint of rich cream. Season with half a teaspoonful of salt, half a salt- spoonful of pepper; cook slowly for eight minutes. Put in the oysters; cook three minutes. Slice four hard- boiled eggs, add them to the oysters, and warm them. Remove from the fire. Beat two yolks of raw eggs with a little of the gravy, and add to it half a table - spoonful of butter. Pour this in the saucepan and mix gently. Serve in ramekins which have been warmed. Oysters, Roasted. — Open large oys- ters, and, when drained, melt a little butter in a frying-pan, and then cook the oysters in it. Serve as warm as possible, salting them when out of the pan. They may be served on toast. Another way : — Put the oysters unopened on the gridiron, and as soon as they are open one shell is removed, a little melted butter is put on, with white pepper, and they are thus served, warm. They may be detached from the shell and served on toast also. Gravy may be used instead of butter, according to taste. Oyster Salad. — Boil two dozen oys- ters in their own liquor for five min- utes, drain, and stand on ice till very cold. Arrange crisp lettuce leaves in a salad-bowl, put the oysters on them, pour over a teacupful of mayonnaise dressing, and serve very cold. Oyster Sandwiches. — Boil the oys- ters in their own liquor until the edges curl. Remove them from the fire, and when cold chop them with an equal quantity of celery or white let- tuce leaves. Mix them with mayon- naise dressing (they must have been salted when cooked), and use as a filling for brown bread. Another variety of oyster sandwich is made with fried oysters. Allow a large oyster to each sandwich. Cut thin slices of bread as nearly as possible the shape of the oyster, and when buttered place between them the oys- ters delicately browned. Mayonnaise dressing, either bought or of home manufacture, is invaluable in the preparation of sandwiches. With its aid almost any scraps of fish or meat can be made edible, and it is a good plan to make it in quantities, as it will keep a long time in a cold place. Oyster Sauce. — Boil two dozen oys- ters in their own liquor for two or three 144 [See p. 124 SALMON TROUT LARDED AND STUFFED [See p. 113 CODFISH A LA BONNE FEMME FRESH MACKEREL STUFFED AND BAKED [See p. 120 Oyster Sausages FISH Oysters, Spindled minutes, drain, put the liquor with a cupful of fresh milk into a saucepan, and set back on the fire ; rub I oz. of butter and 2 ozs. of flour together, and stir into the boiling sauce. Chop the oysters, and add with salt and pepper

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