Good Oyster Sauce

Preparation info
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By Eliza Acton

Published 1845

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  • Small plump oysters, 3 dozen
  • butter, 3 oz.
  • flour,


At the moment they are wanted for use, open three dozen of fine plump native oysters; save carefully and strain their liquor, rinse them separately in it, put them into a very clean saucepan, strain the liquor again, and pour it to them; heat them slowly, and keep them from one to two minutes at the simmering point, without allow