Good Oyster Sauce from Modern Cookery for Private Families by Eliza Acton
At the moment they are wanted for use, open three dozen of fine plump native oysters; save carefully and strain their liquor, rinse them separately in it, put them into a very clean saucepan, strai...
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Cooking tools:
- Oyster knife
- Fine-mesh sieve
- Mixing bowl
- Saucepan
- Stove
Ingredients
- milk or cream, full ¼ pint
- little salt and cayenne.
- Small plump oysters, 3 dozen
- butter, 3 oz.
- flour, 1 large dessertspoonful the oyster Liquor
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