pescatariannut-freeegg-freesoy-free
Oyster Sauce
From Buckeye cookery, 1892
Serves 4
Can use cream instead of water for a richer sauce.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 74. The excerpt below is the record exactly as published.
Oyster Sauce. — Set a basin on the fire with half pint oysters, from which all bits of shel! have been picked, and one pint boiling water ; let boil three minutes, skim well, and then stir in half a cup butter beaten to a cream, with two table-spoons flour
Cook this with the app: pantry check, scaling, and the assistant.