Oyster Sauce for Boiled Poultry
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 57. The excerpt below is the record exactly as published.
OYSTER SAUCE FOR BOILED poultry. Place the saucepan over the fire with a tablespoon of flour, same of butter ; stir together until it bubbles, then gradually mix in the liquor from the oysters and enough broth from the poultry
Cook this with the app: pantry check, scaling, and the assistant.