Mrs Beetons Sauces Revisited
Oyster Sauce
to serve with Fish, Boiled Poultry, etc.
36 Oysters
285ml (½ pint) Melted Butter made with Milk
Cayenne (optional)
Anchovy Sauce (optional)
Open the oysters carefully and save their liquor.
Strain it into a clean saucepan, put in the oysters, and let them just come to the boiling point.
Then they should look plump.
Take them off the heat immediately and put into a basin.
Strain the liquor from them, mix with it enough milk to make 285ml (½ pint) altogether,
Have the melted butter made with milk ready and very smooth.
Add the oysters, which should be previously bearded, if you wish the sauce to be really nice.
Place over a low heat, but do not allow it to boil, or the oysters will immediately harden.
Using cream instead of milk makes this sauce extremely delicious.
If liked, add a seasoning of cayenne, or anchovy sauce, but, as we have before stated, a plain sauce should be plain, and not be overpowered by highly flavoured essences
Therefore we recommend that the above directions be implicitly followed, and no seasoning added.
Sufficient for 6 persons. Never allow fewer than 6 oysters to 1 person, unless the party is very large.
Seasonable from September to April.
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
492. INGREDIENTS - 3 dozen oysters, 1/2 pint of melted butter, made with milk, No. 380.
Mode - Open the oysters carefully, and save their liquor; strain it into a clean saucepan (a lined one is best), put in the oysters, and let them just come to the boiling-point, when they should look plump. Take them off the fire immediately, and put the whole into a basin. Strain the liquor from them, mix with it sufficient milk to make 1/2 pint altogether, and follow the directions of No. 380. When the melted butter is ready and very smooth, put in the oysters, which should be previously bearded, if you wish the sauce to be really nice. Set it by the side of the fire to get thoroughly hot, but do not allow it to boil, or the oysters will immediately harden. Using cream instead of milk makes this sauce extremely delicious. When liked, add a seasoning of cayenne, or anchovy sauce; but, as we have before stated, a plain sauce should be plain, and not be overpowered by highly-flavoured essences; therefore we recommend that the above directions be implicitly followed, and no seasoning added.
Average cost, for this quantity, 2s.
Sufficient for 6 persons. Never allow fewer than 6 oysters to 1 person, unless the party is very large.
Seasonable from September to April.
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