pescatariannut-freeegg-freesoy-free
Oyster Sauce
From The new practical housekeeping, 1890
Serves 4
Serve with fish or boiled poultry.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 97. The excerpt below is the record exactly as published.
Oyster Sauce. — Strain the liquor from a half pint ovsters and add enough milk or water to make one pint ; stir in a half cup but- ter beaten to a cream with two tablespoons flour. Let this come to a boil, add the oysters and let them boil up once — cooking long hardens them. If wanted really nice the oysters should be bearded. Or add a few drops lemon juice or vinegar, a tablespoon capers
Cook this with the app: pantry check, scaling, and the assistant.