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Oyster Sauce. No. 2


Wash the oysters from their liquor; strain it, and put that and the oysters into a little boiled gravy and just scald them: add a piece of butter mixed with flour, cream, and ketchup. Shake all up; let it boil, but not much, lest the oysters grow hard and shrink; but be very careful they are enough done, as nothing is more disagreeable than the oysters tasting raw.


The Lady's Own Cookery Book (1844).


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