Oyster Sauce (Brown)

Ingredients

• Allow three oysters for each person
• scald them in their own liquor for two minutes
• two ounces of butter
• an ounce of flour
• half a pint of brown gravy
• half a minced shalot
• a teaspoonful of lemon-juice
• a teaspoonful of anchovy
• a tablespoonful of chablis

Method

1. 1

   Scald oysters, beard them, mix butter and flour smoothly, add strained oyster liquor, brown gravy, minced shalot, cayenne, and lemon juice.

2. 2

   Stir until smooth, boil, add oysters, and warm through without boiling.

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 (Brown). Allow three oysters for each person, scald them in their own liquor for two minutes, then beard them, and if the oysters are large, halve them. Mix two ounces of butter very smoothly with an ounce of flour, add the strained oyster liquor, half a pint of brown gravy, half a minced shalot, a dust of ca}^enne, and a teaspoonful of lemon-juice. Keep stirring till the sauce is smooth ; then let it boil, after which put in the oysters, and draw the pan to the side until they are warmed through, but they must not be allowed to boil. A teaspoonful of anchovy is an improvement, and a tablespoonful of chablis

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