Heart to Hearth Cookery

Oysters, anchovies, nutmeg and lemon

Oysters were native to this country and large shell heaps can be found containing oyster shells.  As Europeans arrived, they were familiar with oysters and took to the New World oysters with a passion.  This week I prepared a receipt For Oyster Sauce at the hearth.   I used fresh butter, white wheaten flour, and gravy from some roosters that had been roasted.  After the butter was melted in the posnet and flour added, the oyster water and oysters, anchovies,  gravy, lemon juice and grated nutmeg were added.  This sauce, as pictured below, was served on pork puddings.

The November 7th hearth cooking class is filled but there are still openings in the November 14th class.  Visit my website (www.hearttohearthcookery.com ) for more information on classes  and contact me at foodhxsmp@gmail.com if there are specific hearth cooking receipts or techniques that you are interested in learning.

Oyster sauce in the posnet