OYSTER SAUCE
Two doseii oysters, loz butter, one teappoonful anchovy sane©, Hour, half-piiit of milk, salt, pepper, nutmeg. Put the oysters with their liquor into a small saucepan, bring them to boilmg point, then instantly take them off the fne. SU-am, remove their beards raid cut them in half. ~Retxir.ii the beards to the saucepan with milk , boil quarter of an hour, strain again. Meit butter m another saucepan, stir ia flour, add oyster milk, boil, stirring all the time, then ar'd the anchovy sauce and seasoning. Lastly, the oysters, but the sauce must noi boil after they are added. A few drops of lemon juice is an improvement.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/OW19000912.2.204.14
Bibliographic details
Otago Witness, Issue 2426, 12 September 1900, Page 61
Word Count
109OYSTER SAUCE Otago Witness, Issue 2426, 12 September 1900, Page 61
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