Oyster Sauce a la Jubile
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.
Oyster Sauce a la Jubile. Place a pint basin on the kitchen table, and open the oysters on a little block made for the pur- pose ; pour the liquor into a stewpan, cut off the fat part of the oyster whilst on the shell into the basin, then cut off the beard and hard parts, and place it in the stewpan with the liquor, and proceed thus till all the oysters are opened. Place the stew- pan to simmer for a quarter of an hour, strain off the liquor and let it stand till it is settled, then strain it into the stewpan the sauce is to be made in ; put in a quarter to half a pound of butter, a little cayenne, and thicken with arrowroot
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