- Cooking Time:
- Preparation Time:
- pint of oysters
- 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
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Just Desserts - Top 20 from the Culinary Alchemy Blog
Cooking with THE HOLMES SISTERS Volume 1 "As seen on 3ABN"See More
Apricot Glazed Chicken Breasts
Blueberry Light MuffinsSee More