Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce


(Directions for Cookery, 1851)

Take large salt oysters that have just been opened. Wash them in their own liquor, and pound them in a mortar, omitting the hard parts.

To every pint of the pounded oysters, add a half pint of white wine or vinegar, in which you must give them a boil up, removing the scum as it rises.

Then to each quart of the boiled oysters allow a tea-spoonful of beaten white pepper, a tea-spoonful of pounded mace, and cayenne pepper to your taste.

Let it boil up for a few minutes, and then pass it through a sieve into an earthen pan.

When cold, put it into small bottles, filling them quite full, as it will not keep so well if there is a vacancy at the top. Dip the corks in melted rosin, and tie leather over each.



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