Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Oyster Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Taste the sauce before and after adding anchovy sauce to appreciate the flavor difference.
A modern interpretation · AI-generated from the original record
Ingredients
- a table-spoonful of cold milk
- a tea-spoonful of anchovy sauce
- the oysters, which we left in a little basin
Method
Prepare a hot sauce tureen.
Boil water in a saucepan.
Use a small strainer to briefly immerse oysters in boiling water for 2-3 seconds, then transfer to the hot tureen.
Pour the prepared sauce over the oysters.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1. The excerpt below is the record exactly as published.
OYSTER SAUCE STEAKS OMELETS. table-spoonful of cold milk will do. Now add a little pepper and a tea-spoonful of ancliovy sauce. It is wondeiful how anchovy sauce brings out the flavour of oysters. I would advise cooks to taste the sauce which is flavoured only with the oyster liquor and beards, before adding the anchovy sauce, and after it has been added. The cliange in the flavour is so wonderful that they will have a good practical lesson of the impcrtance of little things for flavouring purposes. The next point is the oysters, which we left in a little basin
Cook this with the app: pantry check, scaling, and the assistant.