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Oyster Sauce For Virginia Ham

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CATEGORY CUISINE TAG YIELD
American Sauce 8 Servings

INGREDIENTS

1 pt Oysters with their liquor
1/8 t Ground mace
1 c Dry white wine
3 T 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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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 21.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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