Oysters in Brown Sauce

Ingredients

• one pint oysters
• one-fourth cup butter
• one-fourth cup flour
• one cup oyster liquor
• one-half cup milk
• one-half teaspoon salt
• one-eighth teaspoon pepper
• one teaspoon anchovy essence

Method

1. 1

   Clean oysters and cook until plump; drain and strain liquor.

2. 2

   Melt butter and stir until browned, add flour and stir until browned.

3. 3

   Gradually pour in oyster liquor and milk.

4. 4

   Season with salt, pepper, and anchovy essence.

5. 5

   Serve on toast or zephyrettes.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 8. The excerpt below is the record exactly as published.

Oysters in Brown Sauce Clean one pint oysters and cook until plump ; drain, and strain the liquor. Melt one-fourth cup butter, and stir until well browned, add one- fourth cup flour, and stir until flour is browned. Pour on gradually one cup oyster liquor and one-half cup milk. Season with one-half tea- spoon salt, one-eighth teaspoon pepper, and one teaspoon anchovy essence. Serve on toast or zephyrettes. Saut6 of Oysters Clean one pint oysters and cook until plump ; drain thoroughly and sprinkle with salt and pepper. Lift each oyster separately, and dip in cracker crumbs. Put three tablespoons butter in blazer, add oysters, brown on one side, turn and brown other side. Serve with horse-radish mustard, which may be bought put up in small jars, of first-class grocers. Oyster Stew Clean and drain one pint oysters, reserving liquor. Heat liquor to boiling point, add oysters 47 Chafing Dish Possibilities and cook until plump, care being taken that they are not overdone. Remove oysters with a skimmer, strain liquor a second time, and add to oysters. Scald one pint milk, add oysters with liquor, two tablespoons butter, one tea- spoon salt, and a few grains pepper. Serve with oyster crackers, or small pieces of bread, thoroughly toasted. To many the flavor is much improved by cooking with milk a small slice of onion and a stalk of celery broken in pieces; both to be removed as soon as milk is scalded. Oysters & la Thorndike Clean and drain one pint oysters. Melt three tablespoons butter, add oysters, and cook until plump; then add one-half teaspoon salt

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