Or Oyster Sauce made thus

Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take Half a Pint of Oysters, put them into a Sauce-pan with their own Liquor, two or three Blades of Mace; let them simmer till they are plump, then with a Fork take out the Oysters, strain the Liquor to them, put them into the Sauce-pan again, with a Gill of White Wine hot, a Pound of Butter rolled in a little Flour; shake the Sauce-pan often, and when the Butter is melted, give it a boil up.

Muscle-Sauce made thus is very good, only you must put them into a Stew-pan, and cover them close, first to open and search, that there be no Crabs under the Tongue.

Or a Spoonful of Wallnut pickle in the Butter, makes the Sauce good, or a Spoonful of either Sort of Ketchup or Horse-reddish Sauce.

Melt your Butter, scrape a good deal of Horse-reddish fine, put it into the melted Butter, grate half a Nutmeg, beat up the Yolk of an Egg, with one Spoonful of Cream, pour it into the Butter, keep it stirring till it boils, then pour it directly into your Bason.