pescatariannut-freeegg-freesoy-free
Oyster Sauce
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 28. The excerpt below is the record exactly as published.
14 cup flour. Chicken broth can be used 1 cup oyster liquor. instead of mill^. 1 cup milk. Salt and pepper to taste. Wash oysters in half cup of water. Heat the oyster liquor, and strain. Add the oysters to it and cook until plump. Remove the oysters, and make a sauce of the butter, flour, milk and oyster liquor. Add the oysters and season to taste with salt and pepper. Oyster Stuffing for Fish. 1 cup cracker crumbs. 1 tablespoon chopped 14 cup butter
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