Oyster Sauce

Ingredients

• 1 doz. Oysters
• 1 oz. butter
• 1 oz. Flour
• 1 gill of Oyster Liquor
• 1 gill of Milk
• 1/2 gill of Cream
• Lemon Juice
• Cayenne
• Salt

Method

1. 1

   Blanch the oysters in their own liquor, then strain and take away the beards.

2. 2

   Make the sauce by putting the butter into a stewpan.

3. 3

   Let it melt, then add the flour, pepper and salt, and mix thoroughly.

4. 4

   Add the oyster liquor gradually, then the milk, stirring constantly.

5. 5

   When it boils add the cream and let all simmer for a quarter of an hour, then draw off the fire, add the lemon juice and the oysters and serve at once.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 51. The excerpt below is the record exactly as published.

lemon juice into a stewpan and boil rapidly for ten minutes ; add the cochineal and pour round the pudding. flliaEonnaise Sauce. Ingredients. — Yolks of 3 Eggs, yi. a gill of Tarragon, Malt and Chili Vinegar mixed, pint of Salad Oil and a little Salt. Method. — Put the yolks of the Eggs in a basin and add the salt. Then very gradually drop in the oil, stirring one way, and having the basin, if possible, on ice. Add the vinegar and the oil alternately, and when half of it is made, one dessert spoonful of boiling water will prevent the sauce from curdling. flDeltefc Butter. Ingredients. — 1 oz. Butter, ]/2 oz. Flour, 1 gill of Milk, 1 gill of Hot Water, 3 white Peppercorns, a little Salt. Method. — Melt the butter in a stewpan, then mix the flour smoothly in it, add the seasoning, and gradually stir in the gill of water and gill of milk. Let it come to the boil, stirring it all the time, and then let it simmer for ten minutes, so as to thoroughly cook the flour. Strain and serve. For a thicker sauce add ]/2 oz. more flour. SAUCES. 150 /HMut Sauce. Ingredients. — X pint of Vinegar, 1 oz. Sugar, 1 tablespoon- fu! finely chopped Mint. Mix and serve. Lemon juice instead of vinegar is a great improve- ment. ©nton Sauce. Ingredients. — 1 lb. Onions, X pint melted Butter, 5 white Peppercorns, Salt. Method. — Boil the onions in water until tender and chop them finely ; make half-pint melted butter sauce, adding peppercorns and salt ; then add the onions. Mix them well with the sauce and serve very hot. ©pster Sauce. Ingredients. — 1 doz. Oysters, 1 oz. butter, 1 oz. Flour, 1 gill of Oyster Liquor, 1 gill of Milk, X gill of Cream, Lemon Juice, Cayenne

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