Oyster Sauce for Fish
Scald a pint of oysters, and strain them through a sieve; then wash some more in cold water, and take off their beards; put them in a stew-pan, and pour the liquor over them; then add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken it with butter rolled in flour.
Instructions
- 1
Scald a pint of oysters, and strain them through a sieve; then wash some more in cold water, and take off their beards; put them in a stew-pan, and pour the liquor over them; then add a large spoonful of anchovy liquor, half a lemon, two blades of mace, and thicken it with butter rolled in flour.
- 2
Put in half a pound of butter, and boil it till it is melted--take out the mace and lemon, and squeeze the lemon juice into the sauce; boil it, and stir it all the time, and put it in a boat.