Name: Oyster Sauce
Cuisine: American
Ingredients: 1 pint of oysters and heat them in their own liquor long enough to come to a boil; 1 warm dish; 1 teacup of milk or cream; 2 tablespoonfuls of cold butter; 1 pinch of cayenne and salt; 1 tablespoonful of flour stirred to a paste

Original Recipe

Take a pint of oysters and heat them in their own liquor long enough to come to a boil, or until they begin to ruffle. Skim out the oysters into a warm dish, put into the liquor a teacup of milk or cream, two tablespoonfuls of cold butter, a pinch of cayenne and salt; thicken with a tablespoonful of flour stirred to a paste, boil up and then add the oysters. Oyster sauce is used for fish, boiled turkey, chickens and boiled white meats of most kinds.

1 pint of oysters and heat them in their own liquor long enough to come to a boil
1 warm dish
1 teacup of milk or cream
2 tablespoonfuls of cold butter
1 pinch of cayenne and salt
1 tablespoonful of flour stirred to a paste

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1

Take a pint of oysters and heat them in their own liquor long enough to come to a boil, or until they begin to ruffle.
2

Skim out the oysters into a warm dish, put into the liquor a teacup of milk or cream, two tablespoonfuls of cold butter, a pinch of cayenne and salt; thicken with a tablespoonful of flour stirred to a paste, boil up and then add the oysters.
3

Oyster sauce is used for fish, boiled turkey, chickens and boiled white meats of most kinds.

Original Recipe

Ingredients

Instructions