Oyster Sauce

Preparation info
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By Isabella Beeton

Published 1861

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  • ½ pt. white sauce made with fish stock
  • 6 oysters, fresh or canned liquor from the oysters


For fresh oysters: strain the liquor from the deep shell, beard the oysters, drop them into the boiling fish stock and simmer them with the lid on the pan very gently 20–30 mm., do not allow to boil. Strain the stock and with it make the white sauce. Cut the oysters into 3–4 pieces each and return them to the sauce. Season and add lemon juice. For canned oysters: cut the oysters in 3–4 pieces a