OSTREADiE. — 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.^^f 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. 
Oyster Atlets.—Bldiwch 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. 
* Erancatelli’s ‘ Cook’s Guide.’ t It), 
t Maitre Jacques. 
