To make Oyster Sauce

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take Half a Pint of large Oysters, Liquor and all; put them into a Sauce-pan, with two or three Blades of Mace, and twelve whole Pepper-Corns; let them simmer over a How Fire, till the Oysters are fine and plump, then carefully with a Fork take out the Oysters from the Liquor and Spice, and let the Liquor boil five or six Minutes; then strain the Liquor, wash out the Sauce-pan clean, and put the Oysters and Liquor in the Sauce-pan again, with Half a Pint of Gravy, and half a Pound of Butter just rolled in a little Flour. You may put in two Spoonfuls of White Wine, keep it stiring till the Sauce boils, and all the Butter is melted.