Common Oyster Sauce


  • Oysters, 2 dozens their Liquor
  • melted butter, ¼ pint. (Little cayenne and 1 dessertspoonful of essence of anchovies when liked.)


Prepare and plump two dozen of oysters as directed in the receipt above; add their strained liquor to a quarter of a pint of thick melted butter made with milk, or with half milk and half water; stir the whole until it boils, put in the oysters, and when they are quite heated through send the sauce to table without delay. Some persons like a little cayenne and essence of anchovies added to it when it is served with fish; others prefer the unmixed flavour of the oysters.