Oyster Sauce

Ingredients

• three ounces of butter
• two ounces of flour
• three dozen oysters
• a pint and a half of milk
• a teaspoonful of salt
• half a saltspoonful of cayenne
• two cloves
• half a blade of mace
• six peppercorns

Method

1. 1

   Mix butter and flour, blanch oysters, combine with milk and seasonings, boil, add essence of anchovies, and serve hot over oysters.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 73. The excerpt below is the record exactly as published.

Oyster Sauce. Mix three ounces of butter in a stewpan with two ounces of flour, then blanch and beard three dozen oysters, put the oysters into another stewpan, add beards and liquor to the flour and butter with a pint and a half of milk, a teaspoonful of salt, half a saltspoonful of cayenne, two cloves, half a blade STANDARD COOKERY. 103 of mace, and six peppercorns; place it over the fire, keep stir- ring, and boil it ten minutes, then add a tablespoonful of es- sence of anchovies, and one of Harvey sauce; pass it through a sieve over the oysters; make the whole very hot without boiling, and serve. A less quantity may be made, using less proportions. Another Method. Put a pint of white sauce into a stewpan, with the liquor and beards of three dozen oysters (as above), six peppercorns, two cloves, and half a blade of mace

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