Oyster Sauce for Turkey

Ingredients

• 1 quart of oysters
• 1 pint of cream, or rich milk
• 1 dessertspoon of flour
• Salt to taste
• pepper to taste

Method

1. 1

   Strain the liquor from the oysters and boil it in a saucepan.

2. 2

   Add the cream and then the flour, moistening with a little cold water.

3. 3

   Let it boil until thick, then season and drop in the oysters.

4. 4

   Serve when they curl.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 36. The excerpt below is the record exactly as published.

salt to taste. As the champignons are salty, do not put too much. Add 1 pint of rich cream, and while 119 THE BLUE GRASS COOK BOOK boiling, add 1 tablespoon of butter with a little flour to thicken the sauce. Pour over Boudins and serve. CHAMPIGNON SAUCE FOR QUENELLES E. D. P. ft cans of champignons, 1 quart of clear soup, 1 dessertspoon of flour, 1 large spoon of butter, 2 tablespoons of wine, Salt and cayenne pepper to taste. Cut the champignons into small pieces and cook in their own liquor for ^ hour. Let the clear soup come to a boil and add the champignons with the salt and pepper. Rub flour and butter together and stir in the champignons until thick as cream. Heat the wine and pour in just before serving. CHESTNUT STUFFING FOR TURKEY E. D. P. 1 teacup of mashed sweet potatoes, 1 teacup of mashed and boiled chestnuts, 120 SAUCES 1 dessertspoon of butter, 1 wineglass of cream, Salt and black pepper to the taste. Mix potatoes, chestnuts, cream, and season. Put stuffing in when turkey is half-roasted. Baste often. CRANBERRY SAUCE FOR TURKEY Wash 1 quart of berries. Cover with water in a porcelain kettle and cook till the skins burst. Mash and strain through a colander and return to fire. Add 1 cup of sugar and cook till thick. Mould in any shape and serve cold. CUCUMBER SAUCE Mrs. Cyrus McCormick 1 dozen fresh green cucumbers, 1 dozen white onions, 1 quart of good cider vinegar. Peel and grate the cucumbers and onions and place in a sieve to drain. Place the pulp in a bowl and add black and cayenne pepper and salt to taste and 1 quart or more of good vinegar. 121 THE BLUE GRASS COOK BOOK Put in wide-mouthed bottles or little glass jars and put 1 tablespoon of olive oil in each before sealing. This recipe requires no cooking, and will keep 2 years in a cool place. DRAWN BUTTER FOR FOWL Melt ^ pound butter and stir in 2 teaspoons flour. Mix thoroughly and add 6 teaspoons of cold water, a little at a time. Cook till smooth. Add salt and pepper to taste. If preferred, add oysters while mixture is simmering. FISH SAUCE (No. 1) V. C. G. 1 pint of boiled milk, 9, tablespoons of butter, 1 tablespoon of flour, 1 tablespoon of wine, 1 tablespoon of capers, 1 egg. Salt and cayenne pepper to taste. Put the milk in a saucepan, and when it comes to a boil stir in a well-beaten egg, salt and pepper. 122 SAUCES Cream the flour and butter till perfectly smooth, and stir into the milk until it thickens. Have the capers in the sauce-dish and pour the sauce over them. Serve hot. FISH SAUCE (No. 2) V. C. G. Make mayonnaise of yolks of 2 eggs and oil. Add 1 teaspoon of Worcestershire sauce, 1 grated onion, salt and pepper, and 1 tablespoon of lemon juice, chopped parsley, and pinch of cayenne pep- per. HOLLANDAISE SAUCE St. Nicholas Hotel Melt slowly ^ pound of best butter. Put 5 yolks of eggs in a saucepan with a lump of butter the size of an English walnut. Stir briskly with an egg-beater on medium hot place on range. Add a little melted butter, and as soon as it thickens, add gradually more melted butter (like oil for mayon- naise) till the half pound is used. The sauce should be thick. Season to taste, and add a few drops of lemon juice. THE BLUE GRASS COOK BOOK HORSERADISH SAUCE 4 tablespoons of grated horseradish, 1 teaspoon of sugar, 1 teaspoon of salt, ^ teaspoon of pepper, 2 teaspoons of mixed mustard and vinegar, 3 or 4 tablespoons of cream. To serve with hot beef. Put in a jar, which pli.ce in a tsaucepan of boiling hot water. Do not allow it to boil, or it will curdle. MINT SAUCE Mrs. Henry C. Buckner Put 4 tablespoonfuls of chopped mint, 2 tablespoonfuls of sugar, ^ pint of vinegar, into the sauce-boat. Let it remain an hour or two before serving. MUSTARD SAUCE FOR COLD MEATS 4 tablespoons mustard, 1 tablespoon of sugar, 1 teaspoon each of salt and pepper. 124 SAUCES Mix with boiling water to consistency of thick paste and thin with vinegar. OYSTER SAUCE FOR TURKEY E. D. P. 1 quart of oysters, 1 pint of cream, or rich milk, 1 dessertspoon of flour, Salt and pepper to the taste. Strain the liquor and put in a saucepan to boil. Add the cream, then the flour, moistening with a lit- tle cold water. Let this boil till thick, then season and drop the oysters in. When they curl, take them off* and serve in sauce-boat. If milk is used, put in extra teaspoon of flour and a large spoon of butter. SAUCE FOR CROQUETTES Mrs, B. F. Buckner Make a thick cream gravy of 1 teacup of tomato catsup and 1 tablespoon of Worcestershire sauce. Serve hot with croquettes. 125 THE BLUE GRASS COOK BOOK SAUCE FOR MEATS 1 teacup of grated horseradish, 1 wineglass of good vinegar, 1 dessertspoon of sugar, 1 dessertspoon of mustard, 1 teaspoon of salt, Mix well and serve on meat. SAUCE FOR QUENELLES E. D. P. S cans of champignons, 1 pint of cream, 1 heaping tablespoon of butter, 1 tablespoon of flour, Nutmeg, salt, and cayenne pepper to taste

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