Try this Oyster Sauce for Virginia Ham recipe, or contribute your own.
Suggest a better descriptionThe 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 Generals 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
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 6 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 5.3mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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