The art of cookery / by John Mollard.

  • Mollard, John.
Date:
1836
Catalogue details

Licence: Public Domain Mark

Credit: The art of cookery / by John Mollard. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    When it boils skim it, and let it simmer five minutes. Muscles and cockles may be done in like manner. OYSTER SAUCE FOR BEEF STEAKS. Blanch a pint of oysters, and preserve their liquor; then wash and beard them, and put their liquor into a stewpan with a small quantity of India soy and catchup, a gill of cullis, and a quarter of a pound of fresh butter. Set them over a fire, and when nearly boiling thicken with flour and water, or flour and butter; season with a little Cayenne pepper, salt, and lemon j uice ; strain it to the oysters, and stew them gently five minutes. WHITE OYSTER SAUCE. Blanch large oysters till half done, and strain and preserve the liquor; then beard and wash them, and put the liquor, free from sediment, into a stewpan. Add to it two ounces of fresh butter, half a pint of good cream, a piece of lemon peel, and a blade of mace; put it over a fire, and when it nearly boils add flour and water mixed, to thicken it properly. Season with lemon juice, salt, and a little Cayenne pepper, if approved; strain it through a fine hair-sieve to the oysters, and boil them gently five minutes. Stewed oysters for dishes may be done in the g 6