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Oyster Sauce
From Tried favourites cookery book, 1909
Serves 6
Do not allow to boil or will harden oysters.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 83. The excerpt below is the record exactly as published.
Oyster Sauce. Open oysters when just ready tO' make sauce. Save their liquor, strain it, and put it to them, and bring only to the boil. Pour them into a basin, and after picking and bearding them, return to stewpan, in which there must be a proportion of \ pint very thick melted butter to 2 dozen small oysters. Strain liquor over them, and let them come to the boil ; set by side of fire till tender, but don’t allow to boil or will harden oysters. A'idien ready stir in a little cream, and a squeeze of lemon juice
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