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Oyster Sauce

From Plain cookery recipes (1908).

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A historical recipe

Plain cookery recipes, by Edinburgh School of Cookery and Domestic Economy and University of Leeds. Library (1908).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. One dessertspoonful of cream

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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. and fish stock or water mixed.
  2. Salt, cayenne, lemon juice.
  3. One dessertspoonful of cream.
  4. Blanch the oysters in their liquor ;
  5. strain them, reserving the liquor for the sauce.
  6. Remove the beard, and cut each oyster in two.
  7. Melt the butter in a pan, add the flour, mix well.
  8. Stir in the half-pint of liquor by degrees.
  9. Cook from four to five minutes.
  10. Add the oysters, seasonings, and cream.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Sieve
Source not stated by archive.org
Credit

From Plain cookery recipes (1908), printed page 66, digitised by the Internet Archive: https://archive.org/details/b21538074

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.