From:
The Thorough Good Cook
Sauces: 46. Oyster
Preserve the
liquor of your
oysters as you open them, and
strain it through a fine
sieve. Wash the oysters very
clean, and take off the
beards. Put them into a stew-pan, and pour the liquor over them. Add a large spoonful of
anchovy liquor, half a
lemon, two blades of
mace, and thicken with
butter rolled in
flour. Then put in half a pound of
butter, and boil it up till the butter is melted. Now take out the mace and lemon, and squeeze the
lemon juice into the
sauce. Give it a boil, stirring it all the time, and pour it into your sauce-boat.
Noder's Note: This sauce bears no relation to the
Chinese sauce of the same name. This is a western sauce.