Note: The beards mentioned are the gills of an oyster.

  1. Oysters
  2. Mace
  3. Lemon peel
  4. Butter
  5. Milk
  6. Flour
  7. Lemon juice
  • Save the liquor in opening the oysters
  • Boil it with the beards, a bit of mace, and lemon-peel
  • In the mean time throw the oysters into cold water, and drain it off
  • Strain the liquor, and put it into a sauce-pan with them
  • Add as much butter, mixed with a little milk, as will make sauce enough; but first rub a little flour with it
  • Set them over the fire, and stir all the time
  • when the butter has boiled once or twice, take them off
  • Keep the sauce-pan near the fire, but not on it; for if done too much, the oysters will be hard
  • Squeeze a little lemon-juice, and serve

  • If for company, a little cream is a great improvement. Observe, the oysters will thin the sauce, so put butter accordingly.

    Used by:
    Cod, Boiled

    Source: A New System of Domestic Cookery by Maria Rundell, 1807

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