Oyster Sauce for Boiled Fish

Ingredients

• One pint of small oysters
• One-third cupful of butter
• Three table-spoonfuls of flour
• One cupful of milk
• Salt and pepper to taste

Method

1. 1

   Heat the oysters in their own liquor to boiling point.

2. 2

   Remove them from the fire after they have boiled half a minute, skim them, and drain off the liquor into another stew-pan.

3. 3

   Rub the butter and the flour to a cream.

4. 4

   Add the milk to the oyster liquor, and when heated to boiling point, stir in the creamed butter and flour.

5. 5

   Let the liquid boil up once, season with salt and pepper, add the oysters, and serve as soon as the latter are heated through.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 58. The excerpt below is the record exactly as published.

OYSTER SAUCE (fOR BOILED FLSh). One pint of small oysters. One-third cupful of butter. Three table-spoonfuls of flour. One cupful of milk. Salt and pepper to taste

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