they should bo turned every twenty minutes.
When the cakes are quite dry, crush them to-
powder, and put them into small bottles, cork
and seal them securely, and store in a dry
2)lace. When sauce is wanted mix three drachmS:
of the powder smoothly with an ounce of
butter and six table-spoonfuls of milk. Stir
the sauce over a gentle fixe until it boUs, season
it with a pinch of cayenne, add a squeeze of
lemon-juice, and serve. Time, four or five
hours to dry the cakes. Probable cost of oysters,.
Is. 6d. to 3s. per dozen. Allow three drachms,
of powder for half a pint of sauce.
Oysters, Preserved, How to Cook.
— Open the tin, take out the oysters care-
fully, and put them on a hot dish in the
oven, so that they may be gradually warmed.
Strain the liquor which was with them in the-
tin, and put it into a saucepan with the same-
quantity of milk and a little salt✪ Oysters, Preserved, How to Cook and cayenne,
and let it get quite hot, then thicken it with
a little flour and butter, and let it boU. Strain
it over the oysters, and serve immediately.
Send pepper and vinegar to table with this dish.
Time, a quarter of an hour. Probable cost, 9d.
Sufficient for five or six persons.
Oysters, Sauce of. Brown.— In making-
this sauce, allow at least three oysters for each
person. Scald the oysters in their liquor for
two minutes, to harden them, then beard them,
and if the oysters are large, halve, or even
quarter them. Mix two ounces of butter very
smoothly with an ounce of flour, add the
strained oyster liquor, half a pint of brown:
gravy, a pinch of cayenne, and a tea-spoonful of
lemon-juice✪ Oysters, Sauce of. Brown. Keep stirring one way imtil the
sauce is quite smooth ; let it boil, then put in
the oysters, and ch-aw the saucepan to the side
until they are warmed through, but they must
not be allowed to boil, or they will shrink and
turn leathery. Serve the sauce very hot. A
tea-spoonful of anchovy may be added, if liked.
Time, twenty minutes. Probable cost, 3s.
Sufficient for six persons.
Oysters, Sauce of. Brown (another
way). — Brown a table-spoonful of flour and a
finely-minced shallot in two ounces of fresh
butter until they are brightly browned, add a
quarter of a pint of good brown stock, a pinch
of cayenne, a little pepper and salt, and the
oyster liquor, and stir the sauce until it is smooth
and thick. Let it boil, then draw the pan to
the side, and add a dessert-spoonful of strained
Icmen- juice, a table-spoonful of claret, and a
dozen oysters, which have been bearded and
cut into quarters. "SMien these are warm
through, the sauce is ready for ser-ving. Time,
twenty minutes. Probable cost, 2s. Sufficient
for three or four persons.
Oysters^ Sauce of, Mock.— Cut three
anchovies into small pieces, and put them into a
stewpan with a quarter of a pint of ^water, half
a blade of mace, half a dozen peppercorns, and
two cloves. Simmer A-ery gently until the
ancho-\des are dissolved, then strain the liquor,
thicken it -with a little flour and butter, and
mix with it enough milk or cream to make up
haK a pint. Sprve veiy hot. Or, stir a tea-
spoonful of ancliovj' essence into half a pint of
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white sauce ; season -with pepper and nutmeg,
and serve hot. Time, half an hour. Probable
cost, 6d. Sufficient for five or six persons.
Oysters, Sauce of, White.— Open a ✪ Oysters, Sauce of. Brown (another way)
Page 1070 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
they should be turned every twenty minutes. When the cakes are quite dry, crush them to powder, and put them into small bottles, cork and seal them securely, and store in a dry place. When sauce is wanted mix three drachmS: of the powder smoothly with an ounce of butter and six table-spoonfuls of milk. Stir the sauce over a gentle fixe until it boils, season it with a pinch of cayenne, add a squeeze of lemon-juice, and serve. Time, four or five hours to dry the cakes. Probable cost of oysters,. Is. 6d. to 3s. per dozen. Allow three drachms, of powder for half a pint of sauce.
Oysters, Preserved, How to Cook.
— Open the tin, take out the oysters carefully, and put them on a hot dish in the oven, so that they may be gradually warmed. Strain the liquor which was with them in thetin, and put it into a saucepan with the samequantity of milk and a little salt and cayenne, and let it get quite hot, then thicken it with a little flour and butter, and let it boil. Strain it over the oysters, and serve immediately. Send pepper and vinegar to table with this dish. Time, a quarter of an hour. Probable cost, 9d. Sufficient for five or six persons.
Oysters, Sauce of. Brown.— In makingthis sauce, allow at least three oysters for each person. Scald the oysters in their liquor for two minutes, to harden them, then beard them, and if the oysters are large, halve, or even quarter them. Mix two ounces of butter very smoothly with an ounce of flour, add the strained oyster liquor, half a pint of brown: gravy, a pinch of cayenne, and a tea-spoonful of lemon-juice. Keep stirring one way imtil the sauce is quite smooth ; let it boil, then put in the oysters, and chaw the saucepan to the side until they are warmed through, but they must not be allowed to boil, or they will shrink and turn leathery. Serve the sauce very hot. A tea-spoonful of anchovy may be added, if liked. Time, twenty minutes. Probable cost, 3s. Sufficient for six persons.
Oysters, Sauce of. Brown (another way). — Brown a table-spoonful of flour and a finely-minced shallot in two ounces of fresh butter until they are brightly browned, add a quarter of a pint of good brown stock, a pinch of cayenne, a little pepper and salt, and the oyster liquor, and stir the sauce until it is smooth and thick. Let it boil, then draw the pan to the side, and add a dessert-spoonful of strained lemon-juice, a table-spoonful of claret, and a dozen oysters, which have been bearded and cut into quarters. When these are warm through, the sauce is ready for serving. Time, twenty minutes. Probable cost, 2s. Sufficient for three or four persons.
Oysters^ Sauce of, Mock.— Cut three anchovies into small pieces, and put them into a stewpan with a quarter of a pint of ^water, half a blade of mace, half a dozen peppercorns, and two cloves. Simmer very gently until the anchovies are dissolved, then strain the liquor, thicken it -with a little flour and butter, and mix with it enough milk or cream to make up haK a pint. Sprve veiy hot. Or, stir a teaspoonful of anchovy essence into half a pint of
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white sauce ; season -with pepper and nutmeg, and serve hot. Time, half an hour. Probable cost, 6d. Sufficient for five or six persons.
Oysters, Sauce of, White.— Open a
Records on this page
Oysters, Preserved, How to CookOysters, Sauce of. BrownOysters, ScallopedOysters, Sauce of. Brown (another way)Oysters, Sauce of, MockOysters, Sauce of, White