pescatariannut-freeegg-freesoy-free
Oyster Sauce
From Scientific cooking with scientific methods, 1911
Serves 4
Chicken broth can be used instead of milk.
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.
Oyster Sauce. Clean, wipe, shape and sprinkle A\dth salt on the in- side, and stuff w^ith highly seasoned cracker crumbs, using a little onion juice. The fish wants to weigh from three and a half to four pounds. Bake slowly in mod- erate oven, using salt pork on top of fish and in the pan to baste with. Serve with oyster sauce. Oyster Sauce. 1 pint oysters. H cup butter. 14 cup flour. Chicken broth can be used 1 cup oyster liquor. instead of mill^. 1 cup milk. Salt and pepper to taste
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