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Classic
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page 119
with a tea-spoonful of salt, and a desert-spoonful of vinegar. Boil up and
serve.
Oyster Sauce.
Save the liquor in opening the oysters; and 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, and 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; and when the butter has boiled
once or twice, take them off, and 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.
Lobster Sauce.
Pound the spawn, and two anchovies; pour on them two spoonfuls of gravy; strain
all into some butter melted, as will be hereafter directed: then put in the meat
of the lobster, give it all one boil, and add a squeeze of lemon.
Another way.--Leave out the anchovies and gravy; and do it as above, either with
or without a little salt and ketchup, as you like. Many prefer the flavour of
the lobster and salt only.
Shrimp Sauce.
If the shrimps are not picked at home, pour a little water over them to wash
them: put them to butter melted thick and smooth, give them one boil, and add
the juice of a lemon.
Anchovy Sauce.
Chop one or two anchovies without washing, put them to some flour and butter,
and a little drop of water; stir it over the fire till it boils once or twice.
When the
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