Recipe or source entry
Brown Oyster Sauce
Prepare the oysters as in the foregoing receipt, boil down their liquor, add half a pint of brown sauce, No. 12 ; season with a little anchovy, cayenne, and lemon juice, add the oysters; boil together for a few minutes, and serve hot.
Note.-When no brown sauce is ready, use melted butter instead, adding'a little browning, No. 76.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/brown-oyster-sauce.html- Legacy revision
8531e8373e9b- Source checksum
9317cdde6cd6cb608a18e88d43f04069c3996783c5d584cd7e342a0046bf9ed0- Legacy text checksum
99fe882c745f03334a229296bb4508ceb55c5107c16e3567cff05a5a1d66e997
Cite this page
Brown Oyster Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/brown-oyster-sauce.html