Essence of Oysters
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 6 ingredients
- an ounce of salt
- two drachms of powdered mace
- Rub
- a glass of brandy
- a pint of sherry
- White sauces
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Take fresh Milton oysters, wash them in their own liquor, skin, and pound the fish in a marble mortar.
- To one p>nt of oysters add a pint of sherry, and boil them, adding an ounce of salt, two drachms of powdered mace, and one of cayenne.
- Boil all up again, skim it, and rub it through a sieve;
- and when cold, bottle it off, taking care that it be corked well, and sealed down.
- This gives an agreeable flavour to white sauces and made dishes.
- By adding a glass of brandy to the essence, it will keep when oysters are out of season.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Slotted spoon
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Sieve