Place a dozen oysters in a small saucepan, with their liquor, and add sufficient milk to cover them. Scald them by bringing the liquor to a boil, and instantly strain off the oysters. Thicken the milk and liquor with some white thickening (see No. 12) till it is as thick as cream. Dissolve in an ounce of butter. Add a little pepper and a teaspoonful of anchovy sauce (grocers'), also a "suspicion" of nutmeg, and a little drop of lemon-juice may be added the last thing. A dozen good-sized blue-points would make nearly a pint of sauce. The oysters should be cut in half, or, if large, into three or even four pieces, and added to the sauce after it has been removed from the fire. If the oysters boil, they are quite spoilt by being hard.

Oyster Sauce From Tinned Oysters

When oysters are too dear, or out of season, a very nice sauce can be made with tinned oysters as follows: - Open a tin and turn the contents, oysters and all, into a saucepan, with a little milk, and let it boil up; then turn it out on to a wire sieve, and rub all the oysters, which are hard, as a rule, through the sieve. Pour back the sauce into the saucepan, thicken it with white thickening (see No. 12), or with butter and flour. Dissolve in an ounce of butter, add a teaspoonful of anchovy sauce (grocers'), season with pepper and salt if wanted, and add a little lemon-juice the last thing.