OSTREADyE. — OYSTER. 87 



2 oz. of butter, -with 1 oz. of flour (or, better still, with 

 arrowroot), in a stewpan ; add the liquor, a gill of 

 cream or milk, a little nutmeg, cayenne, anchovy, and 

 lemon-juice ; stir over the fire until the sauce boils, then 

 add the oysters and serve hot."* 



"Brown Oyster Sauce (No. 44). — Prepare the oysters 

 as in the foregoing recipe, boil down their liquor, add 

 half a pint of brown sauce (No. 12), or if there is none 

 ready, use melted butter instead, adding a little brown- 

 ing ; season with a little anchovy, cayenne, and lemon- 

 juice ; add the oysters ; boil together for a few minutes, 

 and serve hot."t Poli speaks of an oyster sauce made 

 with honey, — or sugar, — vinegar, and various spices, but 

 the mixture does not sound very inviting. 



" Oyster Sauce.- — Set a pint of cream upon the hob. 

 beside a fire of clear glowing ashes, in an earthenware 

 pipkin, glazed inside. Take 2 oz. of butter, and inti- 

 mately mix with part of it a teaspoonful of best arrow- 

 root, flavour with the flesh of an anchovy, pounded, a 

 dash of cayenne-wine, a squeeze of lemon-juice, and a 

 scrap of the peel, and stir in the whole, letting it boil 

 until of the proper consistence; then put in the oysters, 

 (if of a large size they should be cut into halves or 

 quarters,) and keep stirring the sauce for about two 

 minutes.^ — N.B. In mixing the butter with the cream, 

 take care that the blending proceeds slowly, and keep 

 stirring gently with a wooden spoon."J 



" Oyster Atlets. — Blanch throat-sweetbreads, and cut 

 them into slices ; then take rashers of bacon the size of 

 the slices of sweetbreads, and as many large oysters 

 blanched as there are pieces of sweetbread, and bacon, 



* Francatelli's ' CooVs Guide.' t lb- 



J Maitre Jacques. 



