Oyster Sauce

Ingredients

• a pint of oyster juice
• one-half pint milk
• eighteen small oysters
• tablespoon of butter

Method

1. 1

   Heat oyster juice and milk to boiling point, add oysters simmered in butter for four minutes.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 14. The excerpt below is the record exactly as published.

tablespoon of butter, one tablespoon of flour, one-half teaspoon anchovy essence or paste. Use one pint oys- ters, one-fourth cup cold water. Wash oysters and re- move muscles. Parboil and strain, and add to sauce. Season to taste with salt and pepper. OYSTER PIE. Mrs. Olive Blackburn. To three pints of oysters use one quart of cream and ♦ one dozen rolled crackers. Stir all together, season with pepper and salt and pour into dish lined with puff paste, cover with another crust and bake from one- half to three-quarters of an hour. This is a delicious way to cook oysters. LITTLE PIGS IN BLANKETS. Mrs. M. I. Fairchild. Wash large oysters and dry thoroughly. Have slices of bacon cut very thin. Salt and pepper oysters. Pin on each, with wooden toothpick, a slice of bacon, and broil or bake until the bacon is crisp. Serve hot, without removing the toothpick. OYSTER SHORTCAKE. Bake rich biscuit dough in two layers as for short- cake. Place the two layers on a hot platter and pour the oysters over and serve at once. Prepare them by picking over and washing forty oysters. Drain and place in saucepan with one tablespoonful of butter and a dash of pepper, and shake over the fire until plumped. Drain off the liquor that comes from them, and add to it sufficient milk to measure one cupful and a quarter. 36 OYSTERS Blend together one scant tablespoonful each of butter and flour, add one-half of a teaspoonful of salt and the mixed oyster liquor, and stir until thickened. Pour slowly a portion of it over one well beaten egg, re- turn to the saucepan, and stir over hot water until the egg begins to thicken ; add the oysters and take at once from the fire. SHREDDED WHEAT OYSTER, MEAT OR VEGETABLE PATTIES. Cut oblong cavity in top of biscuit, remove top care- fully and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked and washed oysters. Season with additional salt and pep- per. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan, and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats may also be used. OYSTERS WITH HAM'. Put oysters in skillet after frying thin slices of ham. Shake till plump. Turn over ham and serve at once. OYSTER SAUCE. Miss Janette Hoy. To a pint of oyster juice and one-half pint milk, heated together to boiling point, add eighteen small oysters

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