Oysters, Sauce of, White

Ingredients

• a dozen oysters
• an ounce of butter
• an ounce of flour
• a pinch of cayenne
• the eighth of a small nutmeg
• as much milk as will make the quantity up to three-quarters of a pint

Method

1. 1

   Boil oysters in their liquor for two minutes, cool, beard, and halve or quarter.

2. 2

   Mix butter and flour, add oyster liquor, cayenne, nutmeg, and milk.

3. 3

   Stir until smooth, add oysters, and serve immediately.

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, White.— Open a dozen oysters, and boU them in their own liquor for two minutes, to harden them, then cool, beard and halve or quarter them. Mix an oimco of butter and an ounce of flour smoothly together in a stewpan. Add the oyster liquor, a pinch of cayenne, the eighth of a small nutmeg, grated, and as much milk as will make the quantity up to three-quarters of a pint. Stir the whole gently over the fire until the sauce i.s smooth and thick, then put in the oj^sters, and when they are warmed through, serve im- mediately. A little lemon- juice and anchovy may be added, if liked. Time, twenty minutes. Probable cost, 23. Sufficient for three or four persons. Oysters, Sauce of. White (another way). — Open and beard a dozen oysters, as in the last recipe. Put the beards into a stewpan with the liquor, a quarter of a pint of white stock, half a dozen peppercorns, an inch of thin lemon- rind, and a bay-leaf, and let them simmer very gently for a quarter of an hour. Mix an ounce of butter

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