Oyster Sauce for Fish or Fowl

Ingredients

• two dozen oysters
• a spoonful of water
• a pound of fresh butter
• a pint of cream
• a small bit of glaze
• a little essence of anchovies

Method

1. 1

   Open the oysters, put them with their liquor into a stew-pan, adding a spoonful of water.

2. 2

   When the liquor boils, the oysters are done.

3. 3

   Take them out, drain them, let the liquor settle, and pour it off clear.

4. 4

   Wash the oysters again in the liquor, then put butter into a saucepan with a spoonful or two of flour; when the flour is fried a little, moisten it with the oyster liquor and a pint of cream; let this boil fifteen minutes, and add a small bit of glaze.

5. 5

   If for fish, add essence of anchovies; if for fowl, omit it.

As published

This recipe was extracted from Recipes for the million (1891), page 194. The excerpt below is the record exactly as published.

two dozen oysters, and put them, with their liquor, into a stew-pan, adding a spoonful of water. When the liquor boils the oysters are done. Take them out w'ith a spoon, and drain them on a hair sieve. Let the liquor settle, and pour it off clear into another vessel. Beard the oysters, and wash them again in the liquor, to remove all grit and sand ; then put a pound of fresh butter into a saucepan with a spoonful or two of flour ; when the flour is fried a little, moisten it with the oyster liquor and a pint of cream ; let this boil fifteen minutes, and add to it a small bit of glaze. If the sauce be wanted for fish add a little essence of anchovies

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