Oyster Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Fry lightly two ounces of fine flour with two ounces of butter, then add to this one pint of light fish stock, the juice of one lemon, and boil down for five minutes, with one and a half gills of c...
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Cooking tools:
- Saucepan
- Whisk
- Wooden spoon
- Measuring cup
- Kitchen scale
- Stove
- Fine-mesh sieve
- Mixing bowl
Ingredients
- cream
- lemon
- light fish stock
- butter
- turkey
- cayenne
- salt
- oysters
- fine flour
- veal
- white stock
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