| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Sauce | 8 | Servings | |
INGREDIENTS
| 1 | pt | Oysters with their liquor |
| 1/8 | ts | Ground mace |
| 1 | c | Dry white wine |
| 3 | tb | Each flour & butter; cooked together to form a roux |
INSTRUCTIONS
The General was very fond of Virginia ham. Mrs. Washington took great pride in curing some 400 hams a year, and she cooked almost every day since she never really quite knew who was going to show up for dinner. Her husband preferred his ham with this sauce. The recipe comes from a collection attributed to Mrs. Hannah Glasse, "A Lady," published in London in 1747. We know that Mrs. Washington had a copy and used it often. This is the most likely source for the General's favorite sauce for ham. Place the oysters in a saucepan, along with their own liquor. Add the mace and bring to a simmer. When the oysters are plump (a very short time), remove them from the pan. Add the wine to the juices and reduce a bit. Add the roux and thicken the sauce. Return the oysters to the sauce and serve. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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