Oyster Sauce
From Physical culture cook book, 1901
Best for poultry.
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 35. The excerpt below is the record exactly as published.
Oyster Sauce. — To drawn butter sauce No. 2 add a few small oysters drained from their liquor, and a few drops of vinegar or lemon
Cook this with the app: pantry check, scaling, and the assistant.