Archive recipe

Oysters in Brown Sauce

Name: Oysters in Brown Sauce
Ingredients: 1 pint oysters; ¼ cup butter; ¼ cup flour; 1 cup oyster liquor; ½ cup milk; ½ teaspoon salt; 1 teaspoon Anchovy essence; ⅛ teaspoon pepper

A historic early American dish of oysters, butter, flour, oyster liquor and milk. Adapted from Oysters in Brown Sauce, from The Boston Cooking-School Cook Book (1896).

Adapted from Oysters in Brown Sauce, in The Boston Cooking-School Cook Book (1896), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/oysters-in-brown-sauce.md.

The dish

3 of 8 items checked

Oysters in Brown Sauce

www.gutenberg.org

3 of 8 items checked · 4 aisles

Meat & Poultry

1 pintoysters
1 cupoyster liquor
1 tspAnchovy essence

Dairy & Eggs

¼ cupbutterChecked by You
½ cupmilkChecked by You

Pantry / Durable

¼ cupflour

Spices & Seasoning

½ tspsalt
0.13 tsppepperChecked by You

Cooking Instructions

Parboil and drain oysters, reserve liquor, heat, strain, and set aside for sauce
Brown butter, add flour, and stir until well browned
Add oyster liquor, milk, seasonings, and oysters
Use for filling patty cases or vol-au-vents

Adapted from Open Recipe Archive · The Boston Cooking-School Cook Book (1896; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)