Oyster Sauce

Ingredients

• Oysters
• butter
• flour
• milk
• blade of mace
• bay leaf
• pepper
• salt
• cayenne
• a few drops of lemon juice

Method

1. 1

   Parboil the oysters in their own liquor, beard them, and reserve all the liquor.

2. 2

   Melt a piece of butter in a saucepan, add a little flour, the oyster liquor, and enough milk to make as much sauce as is wanted.

3. 3

   Put in a blade of mace and a bay-leaf tied together, pepper and salt to taste, and the least bit of cayenne.

4. 4

   Let the sauce boil, add the oysters, and as soon as they are quite hot remove the mace and bay leaf, stir in a few drops of lemon juice, and serve.

Nutrition per serving

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 43. The excerpt below is the record exactly as published.

Oyster Sauce — Oysters, butter, flour, milk, blade of mace, bay leaf, pepper and salt, cayenne, a few drops of lemon juice

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