Oyster Sauce
From The household cook book, 1902
Serves 4
Goes with fish, boiled turkey, or chicken.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 77. The excerpt below is the record exactly as published.
OYSTER SAUCE — Blanch small oysters, drain and dry in a towel, and add them to drawn butter sauce; put in a very little lemon juice or tarragon vinegar
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