pescatariannut-freeegg-freesoy-freefish-free
Oyster Sauce
From Modern cookery, in all its branches, 1884
Serves 4
A little lemon juice can be added just 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 103. The excerpt below is the record exactly as published.
a quarter of a pint of good cream, a seasoning of pounded mace, and cayenne, and a little salt, and when it boils, stir in from one to two ounces of good butter, smoothly mixed with a large teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.