Oyster Sauce
From Cookery and housekeeping, 1882
Serves 1
Adjust butter and flour as oysters will thin the sauce.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 56. The excerpt below is the record exactly as published.
Oyster Sauce. Save the liquor in opening the oysters, and boil it with the beards, and lemon-peel. In the meantime throw the oysters into cold water, and drain it off. Strain the liquor, and put it into a saucepan with them, and as much butter mixed with a little milk as will make sauce enough ; but first rub a little flour in the butter. Set them over the fire, and stir all the time, and when hot, take them off and keep the sauce- pan near the fire, but not on it, for if done too much the oysters will be hard. Squeeze a little lemon-juice, and serve. A little cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.