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Oyster Sauce
From Virginia Cookery-book, 1884
Serves 5
Prepare this sauce about twenty minutes before serving.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 59. 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 slowly ; add four ounces of good butter rolled in flour, four blades of mace broken up, 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.