Oyster Sauce and Shrimp Sauce

Ingredients

• i pint milk
• ^ pint cream
• i score oysters
• i oz. flour
• ^ pint stock
• A dust of cayenne
• A few drops of lemon juice
• 1 oz. butter

Method

1. 1

   Beard the oysters, put the beards with the liquid and enough water to make 0.5 pint into a pan, simmer slowly for 10 minutes.

2. 2

   Put the butter and flour into a saucepan, and when dissolved add the milk and the stock from the oyster beards, beat until quite smooth, and boil for five minutes.

3. 3

   Add the seasonings, lemon juice, and cream, strain and add the oysters (which must first be dropped into boiling water for half a minute), and be divided into two or four according to size.

4. 4

   On no account must the sauce be boiled after the oysters are added.

5. 5

   Shrimp Sauce may be made as above by substituting 0.5 pint of picked shrimps for oysters and milk for stock.

Nutrition per serving

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 54. The excerpt below is the record exactly as published.

OYSTER SAUCE AND SHRIMP SAUCE. i pint milk ^ pint cream i score oysters i oz. flour ^ pint stock A dust of cayenne A few drops of lemon juice 1 oz. butter

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