Oyster Sauce

Ingredients

• 2^ ozs. of butter
• 1 gill of cream
• 2 ozs. of flour
• 2 doz. of oysters
• J pint of milk or white stock

Method

1. 1

   Remove the beards and hard white part, and cut each oyster in two pieces.

2. 2

   Put the beards in the milk or stock, and simmer to extract the flavour.

3. 3

   Melt the butter in a stewpan, mix in the flour smoothly; strain in the stock or milk and oyster liquor, and stir until the sauce boils.

4. 4

   Let it stand by the side of the fire until all the butter is thrown up; remove it carefully as it rises.

5. 5

   Then tammy, make hot again with the cream, and add the oysters and lemon juice.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 33. The excerpt below is the record exactly as published.

OYSTER SAUCE. INGREDIENTS. 2^ ozs. of butter | 1 gill of cream 2 ozs. of flour j 2 doz. of oysters J pint of milk or white stock

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