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Classic
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page 36
OYSTER SAUCE.
So soon as the oysters boil, strain off the liquor, put it in a clean saucepan,
then take the oysters and cut up the soft parts and lay them in a dish where
they will keep warm until the sauce is ready. The gristly part of the oysters
must not be used. Roll two ounces of butter well in flour, and put it with the
liquor in the saucepan; let it boil well, pass it through the sieve, and pour it
over the oysters.
This is the most delicious sauce in the whole catalogue of culinary compounds,
but it is often spoiled by too many ingredients; the flavor of the oyster is
preserved when prepared with salt and butter only: pepper is superfluous. Spice
should never be used in making oyster sauce.
CHESTNUT SAUCE.
Take a pint of nuts, boil and hull them, press them through a sieve, put them in
a saucepan, add a little salt, a clove or two, and a half-pint of rich cream, a
small lump of butter, mix them well over the fire, but do not let it get brown.
CHESTNUT STUFFING.
Chestnuts make a delightful stuffing for turkeys, by working into them butter
and pepper. It is very rich, and better mixed with bread-crumbs.
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