Oyster Sauce, White

Ingredients

• two dozen oysters
• one ounce of butter
• one ounce of flour
• as much cream or milk as will fill it
• half the juice of a small lemon
• a quarter of a saltspoonful of pepper
• salt as may be required

Method

1. 1

   Open the oysters and preserve the liquor.

2. 2

   Stir butter and flour together over the fire until bubbling.

3. 3

   Pour in the strained oyster liquor and enough cream or milk to fill a half-pint measure.

4. 4

   Heat and mix with the butter and flour, stirring continuously.

5. 5

   When it boils, add the oysters and cook until firm and plump, then add lemon juice, pepper, and salt.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 114. The excerpt below is the record exactly as published.

OYSTER SAUCE, WHITE. Open two dozen oysters, carefully preserve the liquor; stir one ounce of butter and one ounce of flour together over the fire until they bubble ; pour the strained oyster liquor into a half-pint measure and as much cream or milk as will fill it ; make this hot and put it to the butter and flour, stirring all the while ; when it boils Sauces. 227 put in the oysters, leave them only till they are firm and plump ; when the edges begin to curl they are done ; add half the juice of a small lemon, a quarter of a salt- spoonful of pepper, and salt as may be required

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