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Oyster Sauce
From Harper's cook book encyclopædia, 1902
Serves 5
Prepare this sauce about twenty minutes before serving to avoid curdling.
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 Harper's cook book encyclopædia (1902), page 389. The excerpt below is the record exactly as published.
Oyster Sauce. — Put fifty oysters, with a small quantity of their liquor, in a saucepan ; stew them very slow- ly; add 4 ozs. of good butter rolled in flour, four blades of mace, and half a pint of sweet cream; beat up the yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.