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  • pint of oysters
  • mace
  • nutmeg


  • Take a pint of oysters, and save out a little of their liquor. Put them with their remaining liquor, and some mace and nutmeg, into a covered saucepan, and simmer them on hot coals about ten minutes. Then drain them. Oysters for sauce should be large.
  • Having prepared in another saucepan some drawn or melted butter, (mixed with oyster liquor instead of water,) pour it into a sauce-boat, add the oysters to it, and serve it up with boiled poultry, or with boiled fresh fish.
  • Celery, first boiled and then chopped, is an improvement to oyster sauce


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