White Oyster Sauce

Thumbnail of White Oyster Sauce recipe

First, scald and beard the oysters, and save their liquor; next, knead two ounces of butter with one ounce of flour in a stewpan; add the liquor, a gill of cream or milk, a little nutmeg, cayenne, anchovy, and lemon juice; stir over the fire until the sauce boils, then add the oysters, and serve hot.

No. 43