pescatariannut-freeegg-freesoy-free
Oysters, Sauce of. Brown
From Cassell's dictionary of cookery, 1892
Serves 6
Time: twenty minutes. Sufficient for six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1070. The excerpt below is the record exactly as published.
Oysters, Sauce of. Brown.— In making- this sauce, allow at least three oysters for each person. Scald the oysters in their liquor for two minutes, to harden them, then beard them, and if the oysters are large, halve, or even quarter them. Mix two ounces of butter very smoothly with an ounce of flour, add the strained oyster liquor, half a pint of brown: gravy, a pinch of cayenne, and a tea-spoonful of lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.